This dish does not have lobster in it.

I do not know why they call the sauce lobster sauce.

The secret to any Chinese cooking is to have everything prepped before you start cooking.

If you don’t, you can overcook or undercook something.

So get all your ingredients out and prepped now.

One pound of extra large , peeled and deveined shrimp.

Salt and white sugar to sprinkle on the shrimp.

2 inch piece of grated ginger

3 Tablespoons canola oil

3 cloves minced garlic

2 cup chicken broth

One tablespoon Chinese cooking wine or any good white wine

1 1/2 cups frozen peas and carrots

A handful of sugar snap peas

1/2 cup frozen corn (optional)

One can of sliced water chestnuts

1 tablespoon soy sauce

1 heaping tablespoon corn starch

3 tablespoons water

One egg white, beaten well

Get everything ready now

Season the shrimp with the salt and sugar very lightly

Heat the oil in a wok on medium high.

Add the ginger and garlic.

Cook till you can smell their wonderful aroma.

Add the shrimp and stir fry till they are almost cooked

Add the broth and wine.

Bring to a boil.

Add all the vegetables

Bring to a boil again

Add the soy sauce

Mix the Cornstarch and water

Add to the pan and stir in very well.

Keep the broth boiling and stir in the egg white with a fork or chopsticks. Just stir in , don’t scramble.

Try to make stands and ribbons not clumps.

Add sugar snap peas

Serve with white rice.

This recipe was on Pinterest from Rasa Malaysia.

I just changed it a little

If you want it thicker mix more cornstarch with water and add a small amount at a time

Season with salt and pepper before serving.

Published by cmangoff

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