Shrimp In Mock Lobster Sauce


(1 vote) 5 1

Oyster sauce is a thick, brown, concentrated sauce made of ground oysters, soy sauce, and brine. It imparts a slight fish flavor and is used as seasoning to intensify other flavors.

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Necedah, WI

Time needed

20 min preparation + 10 min cooking

Serving Size / Yield

4 servings


  • 1/2 C. Low sodium beef (or chicken) broth
  • 1/4 C. Oyster sauce
  • 1 Tbsp. Cornstarch
  • 1 Egg
  • 1 Egg white
  • 1 Tbsp. Peanut oil (or vegetable oil)
  • 3/4 lb. Peeled and deveined medium or large shrimp
  • 2 Cloves garlic (minced)
  • 3 Green onions with tops (cut into 1/2 inch pieces)
  • Hot cooked Chinese egg noodles

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Combine broth, oyster sauce, and cornstarch in a small bowl; stir until smooth. Beat egg with egg white in a separate small bowl. Set aside. Heat the wok over medium high heat until hot. Drizzle oil into the wok and heat 30 seconds. Add shrimp and garlic; stir fry 3 to 5 minutes or until shrimp turn pink and opaque. Stir broth mixture until smooth; add to the wok. Add onions. Stir fry 1 minute or until sauce boils and thickens. Stir eggs into the wok. Stir fry 1 minute or just until eggs are set. Serve over hot cooked Chinese egg noodles.

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