Chinese American shrimp with lobster sauce from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories (page 179) by Grace Young

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Notes about this recipe

  • TrishaCP on February 01, 2021

    This was a little salty for us but it was still very enjoyable.

  • chawkins on July 21, 2020

    A very good version of this dish. The heat from the Thai chili sets it apart from the others.

  • bching on October 19, 2014

    Really good version of this Chinese restaurant favorite. The recipe itself is easy to follow, and I varied little from it except for omitting the clam juice. I always have shrimp stock on hand and simply used that. My family loved it and all are looking forward to seeing this dish in regular rotation.

  • Breadcrumbs on January 11, 2011

    p. 179 - This was a totally new one for us. Maybe its because we’re Canadian but we’ve never heard of this dish before, there isn’t a Chinese-Canadian version! Since there wasn’t a photo in the book, I Googled the dish before preparing it just to see what I was aiming for. In the end, this wasn’t a beautiful dish but it sure was tasty. If I’d tried, I couldn’t have imagined this dish but boy did we enjoy it!! The shrimp were sweet and played beautifully with the heat of the chilies and the silkiness of the egg-infused sauce.

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