Cooking Nostalgia: Shrimp With Lobster Sauce


Growing up in Long Island, New York, every town had its own Chinese restaurant. The now defunct, Palace of Wong, in Rockville Centre was my family’s go-to. Footed metal dishes arrived at the table and had their lids ceremoniously lifted, revealing their contents. One of my favorites was the shrimp in lobster sauce. Not for the shrimp, but for the sauce. The very sauce that everyone agrees that looks more like snot than a delicious culinary offering. Nonetheless, I needed to remake this for my adult self to find out if it still looked like snot to me–yes, it does, and, if its’s still delicious–yes, it is. By the way, no lobster was, or is, used in the this sauce. Although this recipe is listed with shrimp, it can be adapted to include, lobster, tofu, vegetables or anything you like.

Photo: Harrowstyle
Photo: Harrowstyle. Note: Use light colored soy sauce so your sauce isn’t as brown as mine.

Shrimp With Lobster Sauce,

Recipe adapted from, Author, Sabrina Sndyer.

2 Tablespoons cornstarch, divided

2 Teaspoons cooking sherry wine

One pound of larger shrimp, peel and deveined.

1/4 Cup vegetable oil

2 Cloves of garlic

One cup of water

2 Tablespoons of light soy sauce

1/4 Teaspoon of sugar

1/2 Teaspoon of salt

2 cups of frozen peas and carrot mix thawed.

1 Large egg, beaten.

In a large bowl, mix two teaspoons of cornstarch with the sherry, and toss in shrimp.

Add oil to wok or large sauté pan, medium high heat to cook shrimp for 5 minutes. While shrimp is cooking, combine water, soy sugar, salt, remaining corn starch in medium bowl to form sauce mixture.

Remove shrimp from pan.

Lower heat of pan or wok after removing shrimp to medium, then add garlic, carrots and peas. Cook for a minute, until fragrant and heated through.

Increase heat to medium high, stir in sauce mixture, drizzle in beaten egg while stirring.

Add in shrimp to combine sauce. And serve over rice, or vegetables.

Mock Crab Cakes

After receiving a few requests for this recipe, I am happy to share it. Let me know how it works out for you.

Harrowstyle Mock Crab Cakes.

29 ounce can of chick peas drained

15 ounce can of hearts of palm drained

15 ounce can of artichoke hearts drained

3 chopped scallions include green tops

3/4 cup of mayonnaise (vegan or regular)

1 teaspoon of dijon mustard

1/4 teaspoon kosher salt

1/4 teaspoon pepper

1 teaspoon Old Bay seasoning

1/4 kelp granules (optional)

2 tablespoon finely chopped pickle or pickle relish

1 cup panko breadcrumbs

Oil for sautéing (I use grape seed)

Add chick peas, hearts of palm and artichoke hearts in food processor. Pulse so that chick peas are still recognizable but not whole. Due to large amount of chick peas you may have to do two processor batches.

Transfer mixture to large bowl. Add scallions, mayonnaise, dijon mustard, salt, pepper, Old Bay, kelp, pickle and panko and combine.

Form patties of whatever size you choose. Place onto parchment paper baking sheet and place in refrigerator for a least 15 minutes to set up.

Heat oil in large sauté pan to high heat. Without crowding pan (you may have more than one batch) place patties in pan until they are brown on both sides. Approx. 5 minutes each side. Transfer back to baking sheet (with fresh parchment.) Put baking sheet back in oven to cook at 325° for 15 minutes. Unneeded patties can be stored in refrigerator for 4 days as can leftovers. 

This is a very forgiving recipe. Add and omit as preferred.