Don't let the crazy name fool you, this delicious Chinese Egg Sauce is a close cousin to Cantonese Lobster Sauce. This tasty sauce goes over rice and noodles. Throw in some proteins like shrimp in this case and you've got yourself a classic Chinese diner meal right in your home kitchen.


INGREDIENTS:
(makes 1 serving)
150g Shrimp (peeled and deveined)
2 Large Eggs
2 Garlic Cloves
1 Stalk Spring Onions
1 Tablespoon Cornflour + 1 Tablespoon Water (slurry)

SAUCE:
1/2 Cup Water
1 Tablespoon Oyster Sauce
1/2 Teaspoon Sugar
1/4 Teaspoon Salt

Drop the shrimp in a pot of simmering water. Parboil shrimp about 70% done then strain and set aside.

Mince garlic cloves and chop spring onions into 1 to 2 inch pieces. Crack two large eggs into bowl then beat and set aside. Combine cornflour and water and mix.

Combine all sauce ingredients into bowl for easy disposal. Or just drop it into the pan during cooking like I did. Whatever makes your life easier.

On a pan set to medium fire, add a tablespoon cooking oil when pan starts to smoke. Add garlic and cook for at least 10 seconds stirring around. Then add water followed by the sauce. While the sauce is boiling add slurry mix immediately.

Lower fire to low medium heat. Slowly drizzle beaten eggs into sauce and let sit for about 15 seconds. Then drop in parboiled shrimp and mix for a minute. Add the chopped spring onions and cook for another minute.

Serve hot over a plate of rice and enjoy!



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