Reviews for Shrimp with Lobster Sauce
The balance of sweet and salty was not there. Need to work on the recipe.
Easy to make and turned out great. I have been searching for a recipe like this for a while. I hope I can find a Cantonese recipe for an authentic sweet and sour recipe for sweet and sour duck. The breading on the one I grew up on was crispy and very dark in color on a chunk of pulled duck. Never been a le to find anything like it. Sadly the restaurant I grew up with has long since closed. If anyone knows of a recipe similar please let me know. TS
I was so disappointed. The addition of ground pork made no sense and in my opinion was unnecessary and ruined the dish. It would’ve been better to put carrots and some other vegetables in it.
More pork, 1 can Chicken & Rice Soup, dark rice wine vinegar at end 1 sliced scallion with the garlic
Having a new bride recently arrived from Hong Kong, I thought this would be a good offering to remind her of home. I followed the recipe closely only substituting chicken broth for the water. The result was salty for her taste but I enjoyed it. My mistake was not allowing for the salt content of the broth. Overall good, straightforward to make and something I will make again.
My wife is allergic to fish and shell fish, so I replaced the shrimp with chicken. With the ground pork and the yummy sauce, it really took care of my craving for Chinese take-out.
Great recipe. I used a little less oil. I used low fat ground pork and added some frozen peas at the very end, after adding the egg. The peas are a great addition.
as authentic a recipe as I've ever had.
very close. fast and easy
This dish is supposed to have fermented black beans. I used very little oil and increased water to 2 cups. Added about 1 tbs of fermented black beans (rinsed and chopped) and stir-fried with the pork. Also used 2 eggs instead of one because my family likes extra egg. Beat the eggs and drizzled into the pan at the end. Waited a sec for the egg drizzle to set then stirred slightly. Added chopped green onions and served over hot rice.
if I make again will use something green maybe scallions just so it isn't so brown.
Amazing!Nothing compares to this dish made to my exact taste! Pretty as the picture! More delicious than pictured!!
Great recipe. Next time, I'm going to omit the pork and I also added capers. The recipe that way matches one of my husband's favorites from a restaurant we used to go to as newlyweds!! Thanks for the great recipe.
I didn't have pork on hand, and I had 1.5lb of shrimp. I still doubled the sauce recipe and its was the PERFECT amount. It was delicious! I served it over rice with the garlic roasted broccoli and lemon recipe on this site. Next time I'll add some mushrooms and peas, it'll be just like PFchangs :)
This recipe is not bad: C+. Traditional ingredients missing are black beans, scallion, and ginger. Use chicken stock instead of water and doublr ground pork to 1/2 lb.
I gave 4 stars because it is poorly written.
This is an easy, and simple recipe, that produces a Chinese Restaurant worthy lobster sauce. I personally add more garlic, and use a drizzle of molasses in lieu of the sugar. I find the molasses provies a deeper taste, and color !
Excellent! Will make again.
The family loved this! DH brought home a pound of ground pork so I decided to quadruple the recipe (we like a lot of sauce!) Swapped out shrimp for two bricks of tofu, and added some pea pods, straw mushrooms and finely sliced napa cabbage for color and veggies. Served over steamed broccoli instead of rice. Used chicken stock in place of the water and didn't add the salt (figured between the stock and soy sauce it would be plenty seasoned). It was better than what we get a the local Chinese restaurant. Wish I found this years ago, will definitely become part of the normal meal rotation.
So good! Tastes just like the restaurant version (albeit less soupy, which for me is a good thing). Two thumbs up! I make this for my work lunches all the time.
This was so easy to make, nice and light and tasty.
This was surprisingly good. I did not have any gr.pork and omitted it, as others did. Instead, I added broccoli, carrots, onions and doubled the soy sauce mixture. Not the greatest Asian shrimp dish, but I would probably make it again. I even got my 4 1/2 yr old whose extremely pick to eat some. Served over steamed rice.
I have made this over and over again. If you want it the true Cantonese way omit the soy sauce as this makes it bitter. I usually double the sauce as that is my favorite part. sometimes I'll use sesame oil which gives a nice subtle flavor to the already amazing dish. It's been my mom's favorite dish to order since she was little. Now s g email won't order it instead she has me make it.
This recipe is excellent. It really deserves a 5 star rating. The only thing I do different is double the recipe because everyone loved it so much.
Thanks to other reviewers my dish turned out heavenly. I added peas and minced waterchestnuts, as well as beef bouillion. I didn't have any sherry but used white wine like PF Changs does. I also didn't have any pork but it still came out well with just Shrimp. I will definitely have to find that Lobster Bouillion that someone recommended. Even my picky two year old ate it, I definitely will be adding this to our menu rotation!
I added chopped green onions at the end. The rest of the recipe is delicious!
Very satisfied with this dish! I used ground turkey and it came out very delicious
I have made this multiple times. It is just delicious. My mother thinks it’s better than the Chinese restaurant. The only tweaks I’ve made, I substitute dry vermouth instead of cooking sherry (I don’t keep that in the house), I use a pound of ground pork, as a 1/4 is just invisible and I use 2 eggs instead of 1. Also I add more garlic as we are garlic lovers. Otherwise, I use the recipe as is. If you love shrimp and lobster sauce as we do, you should try this recipe. Easy to make.
I am so disappointed in this recipe I registered just to be able to comment. I followed the recipe exactly. Only the shrimp came out edible. There is far too much cornstarch and far too little flavor in this recipe. It is nothing like the shrimp in lobster sauce I have ordered in restaurants, and I order it a lot in many different cities. The cornstarch also makes it very messy to cook. The sauce should be off-whitish, this one is the color of mud and has a similar consistency.
Loved it. It tasted just as good as any Chinese restaurant. I added fermented black beans and would cut out the salt as the soy and black beans are salty enough.
I added minced ginger and one and a half ingredients for the sauce. I added cubed zucchini to the mostly cooked pork and added steamed green beans at the end.Definetly will make again!
This recipe was GREAT!!! I have a hard time getting my family to try anything exotic...but I got rave reviews. Both my mom and my sister are dying for the recipe! Thanks