Shrimp in Lobster Sauce

In large sauce pan, heat oil over medium high heat. Add garlic and onion, sauteing until lightly browned. If you are using RAW shrimp, add those now. Then cook this until the shrimp are pink and opaque.

Add soy sauce, sugar, and chicken broth. My substitute for chicken broth: 2 cups water and 2 teaspoons chicken base (similar to those chicken bouillon cubes).

Combine cornstarch and cold water in small bowl. Then add to the mixture in the pan. You will want to have this over a lower temperature and keep it stirred. You may need to add more water and cornstarch, until your sauce reaches the desired thickness. (I had to mix an additional teaspoon of each and add to mine to get it to be “saucy” like I wanted it to be.) If you are using COOKED shrimp, this is when you add them. You want them to be heated, but not overcooked.

Add a few drops of oyster sauce. I really think this oyster sauce is what gives this dish its more authentic flavor. (If you don’t have it on hand, definitely consider buying it before making this. It adds a great flavor.)

Just before serving, mix in the two beaten eggs.

This is great served over rice, noodles, stir fried vegetables, or whatever!

Enjoy!

(Adapted from a recipe on about.com.)