ASIAN SHRIMP AND LOBSTER SAUCE

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Asian Shrimp and Lobster Sauce image

Served over rice - yummy!! Cannot figure out why it's called "lobster" when there isn't any lobster in it?! Maybe it's served with lobster?! Doesn't matter because it is dee-lish. Better than takeout.

Provided by Chefiebig

Categories     Cantonese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb ground pork
2 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 1/2 cups water
1 lb raw shrimp, peeled and deveined
3 tablespoons cornstarch, in
1/4 cup water
3 eggs, slightly beaten
3 green onions, sliced thin

Steps:

  • Heat wok.
  • Stirfry pork, breaking apart any chunks.
  • Add garlic and salt.
  • Add soy, oyster sauce and water to pork.
  • Cover and boil five minutes.
  • Add shrimp and cook until pink and cooked through.
  • Thicken mixture with cornstarch slurry.
  • Cook until mixture is clear and thick.
  • Add green onions and beaten eggs, stirring constantly.

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