SHRIMP WITH LOBSTER SAUCE

Ingredients

1 lb shrimp, peeled and deveined

1/4 lb ground pork

1 egg, beaten

1 cup chicken broth

2 tbsp soy sauce

1 tbsp dry white wine

1 tsp fish sauce

1 tsp sugar

1–2 tsp cornstarch (for sauce slurry)

1 tsp cornstarch (for shrimp dredge)

2–3 cloves garlic, minced

2–3 green onions, sliced

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Neutral oil for cooking

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White rice, for serving

Instructions

1. Prep the ShrimpToss shrimp with 1 tsp cornstarch and a splash of white wine. This gives them a crisp‑tender textue.
2. Sear the Shrimp. Heat oil in a wok until shimmering. Add shrimp and cook 1–2 minutes until lightly crisp but not fully cooked. Remove and set aside.
3. Brown the Pork. Add ground pork to the wok. Break it up and cook until browned and fragrant.
4. Build the Sauce. Add garlic, optional ginger, soy sauce, wine, fish sauce, sugar, and chicken broth. Stir and simmer 2–3 minutes.
5. Thicken Mix 1–2 tsp cornstarch with a splash of cold water. Add slurry to the sauce and simmer until glossy.
6. Add Shrimp Back. Return shrimp to the wok and toss to coat. Cook 1 minuteAdd Egg Ribbon. Slowly drizzle beaten egg while gently stirring to create silky strands.
7. Finish. Add green onions, taste, and adjust seasoning. Serve hot over white rice.