Shrimp in lobster sauce

I misread the recipe on this one and used more dark soy sauce than called for but it turned out pretty good.  I made some shrimp stock and used it instead of the chicken stock the recipe specified.The shells simmered with a quartered lemon, whole coriander seeds, Szechuan peppercorns, garlic, onions, carrots, and whole black peppercorns.  I had a small bag of salad shrimp in the freezer, just right for some shrimp fried rice:As I mentioned, there were a few glugs too many of the dark soy in the lobster sauce.  I used some minced roast pork instead of fresh ground pork in my dish, although it it hard to tell…I thought it tasted fine.I don’t think the shrimp dumplings were too much, do you?  LOL

2 thoughts on “Shrimp in lobster sauce

    • Thanks, Mr Frugal. I am rather partial to the dark soy sauces. I also added a slug of oyster sauce just to use up the last bit in the bottle.

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