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.

Shrimp With Lobster Sauce,

Recipe adapted from dinnerthendessert.com, 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.