shrimp with lobster sauce
J. Kenji López-Alt
I found this recipe in Kenji's book, The Wok. According to him, lobster sauce was historically popular among Cantonese imigrants in northeastern United States. In essense, lobster sauce is a mix of chicken stock, cooking wine, aromatics, and ground pork, thickened with cornstarch and egg whites. It got its name because it was originally eaten with lobster. Later on, its use diversified, and it was served with a number of other proteins, such as shrimp as in this rendition.
Overall, this is a nice shrimp entrée. The mushrooms, ground pork, and prawns all complement each other. The egg whites foster a mild, soupy sauce. The end product is something like deconstructed dumplings, comforting and pleasant.