I have loved shrimp with lobster sauce since i was a teen having it in Chinatown NY about 50 years ago. I think the name lobster sauce came from the fact they used to make it in the Lobster Cantonese dish. It was my first dish i learned to cook in a wok. Still love it after all these years
@@Sugarbear5866 Yeap, its the sauce they use for lobster :) I am also from the Lower East SIde. BTW ever since the Pandemic, a lot of Chinese restaurants have left and chain food Asian restaurants like Panda, a few Korean restaurants have replaced them.
Wow! You're a good teacher. I like your method of showing us how to do it ... It's plain simple English, direct and to the point without a lot of talking. This dish looks absolutely delicious.
I did not have potato starch so I used corn starch with chicken broth .. works as well. I added ginger , Napa cabbage , chicken concentrate and turned out great ... great suggestion on the shrimp and the sesame oil and egg white at the end . Came out perfect !
I have been looking for this recipe over ten years since I glanced at this dish in an Cantonese restaurant for the first time, truly thanks for your sharing !
I really enjoy your videos because I learn so much from the little tips you give on cooking. Thank you so very much for taking the time to show us how to cook restaurant style Chinese food!
Made this tonight for me & my husband. Thanks for the dinner inspiration! We love Chinese food & it can get pretty expensive going out/getting take out. I'm a good home cook I would say, but never could master Chinese food from just tasting it & trying to dissect the dish. Not to mention I'm not used to the cooking techniques & preparation methods that are used. You have made it easy to learn & master, which I appreciate sooo much! Thank you! And please keep the videos coming! :)
U-Maaze-Zing! SIMPLY, AMAZING! I'm from the heart of Brooklyn, NY, Asian food is my favorite cuisine and we have a plethora of Great Chinese food. This recipe is simply amazing. Not to mention that I am the child of a CHEF! Thanks for the science in the recipe, because just having the right ingredients is not enough, you need the proper preparation technique or it will lack that restaurant quality taste. Well Done!
This is a perfect recipe for this dish. I grew up eating from the masters of authentic Chinese cooking, whom no longer exists in NYC. I used ground pork which is what is supposed to be in it. I will never buy the slop I get from these restaurants' again. Hats off to him.
Thank you so, so much for this recipe. Made it last night. The shrimp was silky, plump and bouncy because of the baking soda. and wow, was it delicious! I look forward to making many more of your, easy to follow recipes. Your videos are awesome and so are you.
You're cooking method is so clear and simple that everyone can understand what your doing. I will give you a awesomely recommended to watch and subscribe you're youtube. Thanks for your lessons.
From this guy; I learn how to make egg-rolls, Pork Mei, lobster sauce, etc... if YOU follow his instructions CLOSELY! ... your NOT going to be disappointed. I LOVE ! Chinese, Japanese, Mexican etc. food and this Gentlemen in my opinion is 10 Out of 10. And his Voice & Clearly explanation make you feel and smell the food. I'm not "GAY" LOL!! but I am proudly follower & Fan.
best instructions on how to make shrimp in "lobster" sauce. learned today: the baking soda is what makes the shrimp crispy in the shrimp in lobster sauce recipe 🤯
I followed this recipe to the detail and it came out delicious. I was very impressed for a first time cooking of this and if you pay attention ad follow directions it will be good. TY Raymond for this my mother is a great cook and she was impressed.
@@TheArtOfCooking if I was to make more than just 6-7 shrimp let say about 1/2 to 1lb do I just double the ingredients or for every 6-7 just repeat the amount of ingredients and procedures...
Raymond you may have gone but your masterpiece are still in your cooking channel and everyone keeps lovin and learning from it! Thank you for leaving us your cooking recipes.
I made this and it was exactly what I expected from a good shrimp w lobster sauce. Just use large shrimp and double the recipe. Also skip the water, just cook the shrimp and peas and carrots in the broth. it's a beautiful dish
Great video. One of my favorite dishes. I have noticed at a few of my favorite Asian restaurants the sauce varies from a white/clear sauce like yours to a sauce with a slightly yellow color. What make the sauce yellow? Could it be that they use the yolk also? Thank you!
ITRYED TO COPY THE RECIPE FOR THE SHRIMP AND LOBSTER SAUCE BUT IT WENT AWAY TO FAST AND YOU HAD A LOT OF INGREDIENT S FOR THIS RECIPE? IT LOOKS DELICIOUS
Thanks for the recipe, great instructions, seems like alot of work, but that is only when you do it for the first time. After you done it a few times , it's pretty simple and quick. Pork bits definitely give this sauce a much better flavor.
I can't express how grateful I am for the lesson/recipe. It comes out fantastic-just finished a bowl. The shrimp "trick" with baking soda really hits it right. BTW, I was always told it's called lobster sauce because it's the same sauce used in Lobster Cantonese- at least East coast NY in particular. Many thanks.
I knew there was no lobster juice or lobster essence in this dish. I had an argument with my husband regarding this topic a long time ago. Thanks for clearing this up!
I love shrimp with lobster sauce for a very long time I always wanted to know how to make this recipe know I know thank you every time I go to a Chinese buffet I always eat some of this recipe now I will try and make it
My sister is from Chicago and she said they have a white sauce in shrimp and snow peas. I live in Florida and they have a brown sauce. Is this white sauce? I even called a place in Chicago lol They just kept saying they have a white sauce. I have no idea what it is? Lobster sauce? or wine sauce??
Love it! Thank you so much Raymond. I have liked all of your videos believe it or not the only channel I do that. Can you show us how to make mussels and fried chicken please?
Hi chef was wondering if you could teach the running water technique for the shrimp . I know it changes the ph level in the shrimp and want to learn the right way to do it . Hope you can help me out thanks and by the way thanks for the awesome videos
Thank You for explaining bcuz this is one of my most favorite dishes except when my Mother made it for me she actually put Lobster in mine and after watching a few of these videos I kept asking myself why isn't anyone using any Lobster then u explained why. Again Thx!!!
Carbon steel is a better heat conductor than stainless steel but it's more care intensive as it will rust. If you cook everyday with the wok then carbon steel is what I recommend. However, if you don't then stainless steel.
My cantonese parents called this cuisine "low wah kew" - old Catonese (pre 1980s). None of that HK style dainty looking dim sum, seafood and land meats mixed. The sauce with the pork was meant to be stir fried with pieces of lobster but shrimp was used at some point with this sauce intended for lobster. Hence, "lobster sauce".
Thank you for this video, I've been looking around for a long time for this recipe and the coconut shrimp and you can't find it anywhere online. Thank you so much... my favorite recipe of all time!!!
Just finished trying it out. My results are nothing like his. Everything going good until the addition of the slurry. Didn't thicken and wasn't translucent and a tad salty. Will try possibly next week and analyze what was my screw-up. Will inform of the results. Thank you once again. Have a beautiful day.
Raymond, I live on the gulf coast and this recipes is perfect for me. please show me how to make plum sauce and salt and pepper squids as well. thank you, thank you :)
I have watched many of the Shrimp with Lobster Sauce videos. This one most closely resembles the dish I get at my local Chinese restaurant. Love the way each step is explained. Great video, right to the point, thank you especially for that :o))
This is wonderful. Your explanations are so logical and easy to follow! Thanks so much. A question (or two): do you know what 'har kew' is? (not certain about the spelling) If so, would love instructions. The version I ate (many years ago, before I knew how to cook) had tempura fried shrimp and mixed vegetables in some kind of mild sauce.
For western stove tops lightweight chinese cast iron is excellent. It retains heat much better. I never cooked a single wok meal again on my induction top without light cast iron (not heavy).
+The Art Of Cooking - - - - Everywhere that I have this dish makes it spicy. What do you think those places do? Hot oil? Cayenne pepper? Thanks. I love the videos!
Hi there- you only use potato starch as a thickening agent in all your videos. Is there a reason for using it? I was just wondering because I only have corn starch in my pantry.
Great videos man, keep them coming. I just bought a wok (light carbon steel instead of heavy, did I make a mistake?) and wish I had your pokemon, mine is only 12k BTU. Subscribed!
This was great. I tried making it for the first time tonight and will probably need to make some adjustments for taste but overall it came out looking just like you made it and was damn good as well. Thanks!
Can you please reply as to how to reheat my shrimps with lobster sauce and white rice, as I have refrigerated left overs in separate containers from the Chinese take out. The lobster sauce has become very thick and I would love to make it flowing again like it was when I first took it home. Thank you!
Add a small amount of water or more chicken stock and reheat that, but remove the shrimp first, because they will overcook and get very rubbery. Just drop room temp shrimp into the final hot soup and they should get warm enough.
Thank you so much for this lesson. I can't believe I can now make one of my all time favorite dishes at home now. I assume if I wanted to add the ground pork I would do so when you add the oil and green onions?
Seven years later and this recipe is still masterful! Thank you for sharing it.
I have loved shrimp with lobster sauce since i was a teen having it in Chinatown NY about 50 years ago. I think the name lobster sauce came from the fact they used to make it in the Lobster Cantonese dish. It was my first dish i learned to cook in a wok. Still love it after all these years
Yes,that's where iam from the lower Eastside manhatran.
@@Sugarbear5866 Yeap, its the sauce they use for lobster :) I am also from the Lower East SIde. BTW ever since the Pandemic, a lot of Chinese restaurants have left and chain food Asian restaurants like Panda, a few Korean restaurants have replaced them.
Wow! You're a good teacher. I like your method of showing us how to do it ... It's plain simple English, direct and to the point without a lot of talking. This dish looks absolutely delicious.
I love how you explain why you use every ingredient.. Thank you awesome person !
I did not have potato starch so I used corn starch with chicken broth .. works as well. I added ginger , Napa cabbage , chicken concentrate and turned out great ... great suggestion on the shrimp and the sesame oil and egg white at the end . Came out perfect !
I have been looking for this recipe over ten years since I glanced at this dish in an Cantonese restaurant for the first time, truly thanks for your sharing !
I really enjoy your videos because I learn so much from the little tips you give on cooking. Thank you so very much for taking the time to show us how to cook restaurant style Chinese food!
I think you have a really kind and gentle spirit and a very thorough way of explaining your cooking techniques. Thank you and God bless.
Made it today. simple, beautiful, and delicious!
Made this tonight for me & my husband. Thanks for the dinner inspiration! We love Chinese food & it can get pretty expensive going out/getting take out. I'm a good home cook I would say, but never could master Chinese food from just tasting it & trying to dissect the dish. Not to mention I'm not used to the cooking techniques & preparation methods that are used. You have made it easy to learn & master, which I appreciate sooo much! Thank you! And please keep the videos coming! :)
U-Maaze-Zing! SIMPLY, AMAZING! I'm from the heart of Brooklyn, NY, Asian food is my favorite cuisine and we have a plethora of Great Chinese food. This recipe is simply amazing. Not to mention that I am the child of a CHEF! Thanks for the science in the recipe, because just having the right ingredients is not enough, you need the proper preparation technique or it will lack that restaurant quality taste. Well Done!
This is a perfect recipe for this dish. I grew up eating from the masters of authentic Chinese cooking, whom no longer exists in NYC. I used ground pork which is what is supposed to be in it. I will never buy the slop I get from these restaurants' again. Hats off to him.
Thank you so, so much for this recipe. Made it last night. The shrimp was silky, plump and bouncy because of the baking soda. and wow, was it delicious!
I look forward to making many more of your, easy to follow recipes. Your videos are awesome and so are you.
Cheryl S. thanks.
This is wonderful and simple. And thank you for telling me the secret of shrimp that "pops" when you bite it!
What an excellent, no nonsense video for this recipe. Thank you.
You're cooking method is so clear and simple that everyone can understand what your doing. I will give you a awesomely recommended to watch and subscribe you're youtube. Thanks for your lessons.
I have made this at least twenty times, love this recipe, thank you!,,,
From this guy; I learn how to make egg-rolls, Pork Mei, lobster sauce, etc... if YOU follow his instructions CLOSELY! ... your NOT going to be disappointed. I LOVE ! Chinese, Japanese, Mexican etc. food and this Gentlemen in my opinion is 10 Out of 10. And his Voice & Clearly explanation make you feel and smell the food. I'm not "GAY" LOL!! but I am proudly follower & Fan.
best instructions on how to make shrimp in "lobster" sauce. learned today: the baking soda is what makes the shrimp crispy in the shrimp in lobster sauce recipe 🤯
I followed this recipe to the detail and it came out delicious. I was very impressed for a first time cooking of this and if you pay attention ad follow directions it will be good. TY Raymond for this my mother is a great cook and she was impressed.
+Maxx JAX Thank you. I'm glad she liked it.
Maxx JAX same here!
@@TheArtOfCooking if I was to make more than just 6-7 shrimp let say about 1/2 to 1lb do I just double the ingredients or for every 6-7 just repeat the amount of ingredients and procedures...
Raymond you may have gone but your masterpiece are still in your cooking channel and everyone keeps lovin and learning from it! Thank you for leaving us your cooking recipes.
What do you mean gone?
@@shylowvan the chef on the video already passed away.
@@realspicy528 omg did not know this so sorry to hear this!! Thank you for replying
Thank you for no filler quick easy explanations short videos!
One of my favorite dish thanks for sharing.
thanks for the great recipe and step by step video. i love shrimps and lobster sauce with white rice.
This is one of my favorite dish and I’ve had other variations I didn’t like but yours is the one I do. Thanks for sharing
I love your recipes and the way you teach us how to prepare properly, thank you 🙏
Very awesome technical video! Much appreciated. You are AWESOME!!😉
This is so awesome! Can’t wait to try a new technique! 👍🏻👍🏻👍🏻😁🇺🇸🍻
I made this and it was exactly what I expected from a good shrimp w lobster sauce. Just use large shrimp and double the recipe. Also skip the water, just cook the shrimp and peas and carrots in the broth. it's a beautiful dish
excellent video...to the point and method of cooking is pracetical....looks deish too...thanks!
Great video. One of my favorite dishes. I have noticed at a few of my favorite Asian restaurants the sauce varies from a white/clear sauce like yours to a sauce with a slightly yellow color. What make the sauce yellow? Could it be that they use the yolk also? Thank you!
Good question, I was wondering the same thing. Anybody got the answer?
Owesome! This is a must try recipe, can't wait!
Thanks for sharing...great voice!
ITRYED TO COPY THE RECIPE FOR THE SHRIMP AND LOBSTER SAUCE BUT IT WENT AWAY TO FAST AND YOU HAD A LOT OF INGREDIENT S FOR THIS RECIPE? IT LOOKS DELICIOUS
WONDERFUL Demo... Many thanks!
Absolutely delicious. Had all the ingredients in the house. The hardest part is getting all ingredients lined up.
Thanks for your attention to detail. Eager to try it.
Thank you for sharing this technique with us!
I love to watch your vid presentation, it is vividly described and your voice, love, love it.😄😄😄
I really appreciate this because I love this dish I followed this tutorial and it was great !
Thanks for the recipe, great instructions, seems like alot of work, but that is only when you do it for the first time. After you done it a few times , it's pretty simple and quick. Pork bits definitely give this sauce a much better flavor.
Great presentation 👍🙏
I can't express how grateful I am for the lesson/recipe. It comes out fantastic-just finished a bowl. The shrimp "trick" with baking soda really hits it right. BTW, I was always told it's called lobster sauce because it's the same sauce used in Lobster Cantonese- at least East coast NY in particular. Many thanks.
That shrimp trick is a game changer.
Your videos are really good, professional , thank you so much
Thank you again. I await your next masterful lesson. Perhaps great egg rolls or Mu Shu pork or beef chow fun might be on the lesson plan?
That's a great simple recipe and looks delicious. Thanks for your videos. I enjoy them very much
i love the wetness of this dish and goes along with rice really well
I knew there was no lobster juice or lobster essence in this dish. I had an argument with my husband regarding this topic a long time ago. Thanks for clearing this up!
It is an honest and great video. Thank you. : )
I love shrimp with lobster sauce for a very long time I always wanted to know how to make this recipe know I know thank you every time I go to a Chinese buffet I always eat some of this recipe now I will try and make it
My sister is from Chicago and she said they have a white sauce in shrimp and snow peas. I live in Florida and they have a brown sauce. Is this white sauce? I even called a place in Chicago lol They just kept saying they have a white sauce. I have no idea what it is? Lobster sauce? or wine sauce??
Thanks for sharing. The best human being is all human beings put together-Socrates
Love it! Thank you so much Raymond. I have liked all of your videos believe it or not the only channel I do that. Can you show us how to make mussels and fried chicken please?
it looks so yummy. , I will try it, thanks.
This looks fabulous ... thank you!!!
Great dish! (Loved the background music!)
yummy. looks good. Can't wait to try. Thank you
I love your channel...its the best Asian videos on RUclips😎
Hi chef was wondering if you could teach the running water technique for the shrimp . I know it changes the ph level in the shrimp and want to learn the right way to do it . Hope you can help me out thanks and by the way thanks for the awesome videos
Thank You for explaining bcuz this is one of my most favorite dishes except when my Mother made it for me she actually put Lobster in mine and after watching a few of these videos I kept asking myself why isn't anyone using any Lobster then u explained why. Again Thx!!!
Carbon steel is a better heat conductor than stainless steel but it's more care intensive as it will rust. If you cook everyday with the wok then carbon steel is what I recommend. However, if you don't then stainless steel.
My cantonese parents called this cuisine "low wah kew" - old Catonese (pre 1980s). None of that HK style dainty looking dim sum, seafood and land meats mixed.
The sauce with the pork was meant to be stir fried with pieces of lobster but shrimp was used at some point with this sauce intended for lobster. Hence, "lobster sauce".
Thank you for sharing this awesome recipe with us. I think boiling the shrimp is better than frying it.
Thank you for this video, I've been looking around for a long time for this recipe and the coconut shrimp and you can't find it anywhere online. Thank you so much... my favorite recipe of all time!!!
Raymond,please come back
Missing your video very much from Australia. Thank you
I ordered this and was uneasy eating it after the texture but you helped me understand this dish.
Amazingly simple...Where did you get your training???Just curious...Thanks for sharing Jeff
yes, it's the same exact concept and you use whole egg to make egg drop soup.
How to keep soups thick for longer period? My soups get thin after a while even after mixing Corn starch.
Just finished trying it out. My results are nothing like his. Everything going good until the addition of the slurry. Didn't thicken and wasn't translucent and a tad salty. Will try possibly next week and analyze what was my screw-up. Will inform of the results. Thank you once again. Have a beautiful day.
Can you please recommend a substitute for the egg white as I’m allergic to it but still want to make this dish. Thanks.
Raymond, I live on the gulf coast and this recipes is perfect for me. please show me how to make plum sauce and salt and pepper squids as well. thank you, thank you :)
omg i cant stop making this love it thank you
Great cooking video less than 5 minutes!
Awesome thanks
This is one of my favorite Chinese restaurant dishes.
I have watched many of the Shrimp with Lobster Sauce videos. This one most closely resembles the dish I get at my local Chinese restaurant. Love the way each step is explained. Great video, right to the point, thank you especially for that :o))
This is wonderful. Your explanations are so logical and easy to follow! Thanks so much. A question (or two): do you know what 'har kew' is? (not certain about the spelling) If so, would love instructions. The version I ate (many years ago, before I knew how to cook) had tempura fried shrimp and mixed vegetables in some kind of mild sauce.
For western stove tops lightweight chinese cast iron is excellent. It retains heat much better. I never cooked a single wok meal again on my induction top without light cast iron (not heavy).
+The Art Of Cooking - - - - Everywhere that I have this dish makes it spicy. What do you think those places do? Hot oil? Cayenne pepper? Thanks. I love the videos!
Awesome video
when you say chicken powder, is it buillion? or just chicken stock powder?
This recipe is really good, you have a new fan.
Great video, love it!
just made this for dinner... it was delicious.. thanks
Can you substitute lobster base to this or do you simply add it to this list of ingredients? Thanks!
Can you please recommend a brand of work I could buy to use at home on an electric stove. Thank you.
You're a great chef, Thx
Hi there- you only use potato starch as a thickening agent in all your videos. Is there a reason for using it? I was just wondering because I only have corn starch in my pantry.
why do you use corn starch for the shrimp and potato starch for the slurry? is there a difference?
What brand of cooking wine do you use?
can you make boc soy yu steam red snapper with Ginger skillion snd hot oil
Great videos man, keep them coming. I just bought a wok (light carbon steel instead of heavy, did I make a mistake?) and wish I had your pokemon, mine is only 12k BTU. Subscribed!
I didn't know there is suck a hing called chicken powder, where can I find he product. Thanks
This was great. I tried making it for the first time tonight and will probably need to make some adjustments for taste but overall it came out looking just like you made it and was damn good as well. Thanks!
great tutoring. thank you. i am still waiting for roast pork steam bun tutoring video.
No! Thank you for being awesome your recipes are the best love💜
I am want some! I will also follow it. Thanks you
Looks great!
Can you please reply as to how to reheat my shrimps with lobster sauce and white rice, as I have refrigerated left overs in separate containers from the Chinese take out. The lobster sauce has become very thick and I would love to make it flowing again like it was when I first took it home.
Thank you!
Add a small amount of water or more chicken stock and reheat that, but remove the shrimp first, because they will overcook and get very rubbery. Just drop room temp shrimp into the final hot soup and they should get warm enough.
Thank you so much for this lesson. I can't believe I can now make one of my all time favorite dishes at home now. I assume if I wanted to add the ground pork I would do so when you add the oil and green onions?