I like that you are brisk and go straight to the demonstration minus all the chit chatting . You always make it look so simple but still yummy enough to encourage viewers to try out the recipe Thank you !
I have reviewed a lot of shrimp lobster sauce recipes. YOU have the best one hands down. The combo of ingredients makes the dish. KUDOS to you sir. I'm a self taught home cook who started cooking at 5 years old when my mom taught me how to make scrambled eggs and bacon. Today I am 62 and I can cook anything. And NO I don't want to work in a restaurant LOL. I'm a carpenter...
I love this version of Shrimp with Lobster Sauce. I watched two other you tube videos before this one and all of them were great but I like the approach you have taken here the best. I think the only thing I would do differently for my own version is add in the ground pork that I noticed the other chefs using for this dish. Thanks!
I'm used to the older restaurant version (back in the '60s - '70s) when pork was an important ingredient. I've had Sw/LS without pork and miss the favor difference and no longer order it.
This is one of my favorite dishes to order from the restaurant and I made it tonight at home and it taste exquisite. Thank you, thank you.. Your fried rice recipes and now this I don't have to go to the restaurant no more. Plus your other fabulous recipes.... Chinese food at home from now on. 👍🏽😁😁😁
Oh my goodness, this was so good, my husband loved it. He had seconds! He is a small eater, seconds rarely, but my friend...this is a new hit in our house! I had some calamari left over, tossed in about 6 rings, worked beautifully. If you haven't done hot pot, try it. Made it this past weekend, we munched all day Sunday. Was wishing we could have had friends over to enjoy it too, but covid prevents it. Thanks my friend! We'll be continuing to watch your videos! 💞
Beautiful! And, as always, you make it look easy:) I've had this dish in Chinese restaurants and never knew it doesn't contain lobster in the sauce! I really love learning this trick to prepare the prawns so they will be more crisp, I can't wait to try it. Mahalo from Oregon♥
I don't like eggs. But the way you incorporated that whole egg was marvelous! you are more than a chef! You, sir, are an artist. You thickened that sauce in a most lovely fashion. Thank you for sharing. I can eat this now!
I believe you chef this dish will be very delicious because of the sweet comes frm head prawn👍👍 Thanks fr your recipes,chef👍👍 I will make it fr my fasting month,I will eat it with noodles😊😋 Yummy👍Yummy👍
Hi Juliet, here's what we know about prawns: Hope the information helps :-) Tiger prawns ------ Tiger prawns can be sea prawns or cultivated prawns. Their flesh is generally quite firm but not as sweet as red legged prawns. Grey prawns ------ Grey prawns are usually the cheapest because they are mostly cultivated but taste wise not as sweet as sea prawns. Ang kar hei (red legged prawns) ------These are sea prawns so they are very sweet. We highly recommend them but as they are more expensive, we usually only get them for special occassions. Big headed prawns. ------ Although these prawns are usually huge, as they are are fresh water prawns, they are not as sweet and their flesh is rather tough. We do not recommend these.
Spice N' Pans tku Roland n Jamie. Yes, that's my experience too. As I'm going to cook this dish for some of my fmy coming over on 22nd, I'll go shopping for Ang Hei - don't mind paying more for special dinners. Family meals are so precious now that I'm so old!!! Ha ha ha! Pl keep your super recipes flowing.
Never saw this dish prepared this way - and I got nervous thinking you were omitting the egg - but it looks delicious! I usually see only egg white used but I like the texture you achieved with the whole egg. This is one of my favorite Chinese dishes but few places make it well. Nice job. Do you deliver?
Looks absolutely delicious , May I ask where you got your pan hard to find such deep pan . Next what is chicken powder any particular brand?Thanks I wanted to learn how to cook this sauce, Thanks for sharing.
Yay!!!!! Have everything on hand to make this!!!!!! 😍😍😍😍😍😍 Love prawns, can't wait to make this. Thanks Chef. Have you ever considered a Patreon site or being a part of the subscription thing on TH-cam? I'd sign up in a heartbeat. Love you both.
Thank you so so much, Rebecca. You're really so so sweet. We actually do have a Patreon account but we feel bad asking all of you for donations to help fund our channel.
This dish was made with lobster but it's expensive so they use shrimp instead. It's still made with the same lobster sauce. There for it is called shrimp in lobster sauce.
Yum! Will have to try this recipe. I always thought it was called "Lobster Sauce" because it is the classic sauce used in Lobster Cantonese, except it's poured over shrimp. I guess you could pour it over crab and call it Crab in Lobster Sauce...?
The dish is called "shrimp with lobster sauce" NOT because of some marketing ploy, but because the same sauce was originally used for one style of Cantonese lobster dish. The English term "lobster sauce" is ambiguous. It can mean "sauce WITH lobster" or "sauce FOR lobster", and it is the latter. Just think about the term "steak sauce". Is it a sauce made with steak, or for steak?
Hmm that’s a very good question. I dun really know why we leave the tail on - it’s common in Singapore. I guess the satisfaction level of eating a prawn is much high when at least some part of the shell is on. 😆😆 but yes you can remove the tail shell.
Yes, in traditional Chinese American restaurants in the middle 1900s it was common to add ground pork and fermented black beans. A very nice Cantonese sauce usually found only in America then.
The place I go to has started adding in imitation crab meat and it's terrible ! Their loss and my gain as I will be making it myself from now on ! Boil a piece of imitation crab meat and taste it , then open your trash can and dump it !
Yes! I know! I stopped going to the only decent Chinese place in my town. I actually paid more money for more shrimp. He....sneaked in a third cup of that gross scuzzy imitation crab and imitation crab/quasi seafood slop concoction into the almost filled quart container. Never again! I make my own!
Just a bit of constructive criticism. When you say 'boil the oil", you are saying "boy the oy". You are ignoring the "L" at the end of each word. It's boil, pronounced "boy-oh" and oil, pronounced "Oy-oh". If you do this it will make your videos a bit easier to understand. Also, slow down. I have an accent like you do, and I always try to speak slowly and clearly to make up for it. Since you are making an instructional video, it helps to make sure the viewer can understand what you are trying to say.
Just want to let you know that I cooked this last night and the wife loved it. I'm not big on shrimp but I liked it as well. Thanks!
Wow. Thanks so much for using our recipe, Kreig. We’re so happy to know that you and your wife enjoyed this recipe. 🤓🤓🤓 yay!! 🙏🙏🙏
I like that you are brisk and go straight to the demonstration minus all the chit chatting .
You always make it look so simple but still yummy enough to encourage viewers to try out the recipe
Thank you !
Thanks for this recipe I just made this today for the first time.
I have reviewed a lot of shrimp lobster sauce recipes. YOU have the best one hands down. The combo of ingredients makes the dish. KUDOS to you sir. I'm a self taught home cook who started cooking at 5 years old when my mom taught me how to make scrambled eggs and bacon. Today I am 62 and I can cook anything. And NO I don't want to work in a restaurant LOL. I'm a carpenter...
I love this version of Shrimp with Lobster Sauce. I watched two other you tube videos before this one and all of them were great but I like the approach you have taken here the best. I think the only thing I would do differently for my own version is add in the ground pork that I noticed the other chefs using for this dish. Thanks!
I'm used to the older restaurant version (back in the '60s - '70s) when pork was an important ingredient. I've had Sw/LS without pork and miss the favor difference and no longer order it.
This is one of my favorite dishes to order from the restaurant and I made it tonight at home and it taste exquisite. Thank you, thank you.. Your fried rice recipes and now this I don't have to go to the restaurant no more. Plus your other fabulous recipes.... Chinese food at home from now on. 👍🏽😁😁😁
Tammy. Still have to go to be served rather than serve at times.
@@ashleytkl3036 Your absolutely right about that👍🏾
This is the only dish I order when I'm back home in the States. Glad I now know how to make it, so delicious, thanks!
He has to be one of my favorites!! Great recipe!! Looks delicious!! Thank you, 👨🍳 🥰🥰👍👍
Oh my goodness, this was so good, my husband loved it. He had seconds! He is a small eater, seconds rarely, but my friend...this is a new hit in our house! I had some calamari left over, tossed in about 6 rings, worked beautifully.
If you haven't done hot pot, try it. Made it this past weekend, we munched all day Sunday. Was wishing we could have had friends over to enjoy it too, but covid prevents it. Thanks my friend! We'll be continuing to watch your videos! 💞
Just made this and it's yummy! I added snow peas/snap peas since the sauce was so good. Thanks!
Beautiful! And, as always, you make it look easy:) I've had this dish in Chinese restaurants and never knew it doesn't contain lobster in the sauce! I really love learning this trick to prepare the prawns so they will be more crisp, I can't wait to try it. Mahalo from Oregon♥
Hi T Dub. So good to have you from Oregon to tune in to our channel. Mahalo from Singapore!! :-)
I don't like eggs. But the way you incorporated that whole egg was marvelous! you are more than a chef! You, sir, are an artist. You thickened that sauce in a most lovely fashion. Thank you for sharing. I can eat this now!
Oh, my gosh. This looks so delicious. You make it seem so easy to prepare.
Thank you so much, Mary. Hope you’ll like the taste of this dish too. Happy cooking! 🤓
One of my favorite dishes. I will be making this dish. Thanks for the recipe.
You’re most welcome. Happy cooking!
This is one of favorite Cantonese dishes! Wow...😲
Hope you'll enjoy it :))
@@spicenpans I had wrote you about 2 years ago to make a video of making this dish!! Very good video as always💖
Another great dish many thanks my friend for sharing I hope you and your family are well take care
Thank you so so much, des :-)
Easy and tasty! Great video! Thanks!
Have not had this in years. Looks really good!
Thank you so much, Laura 🤓🤓
Amazing dish 😍
I'll definitely make this....looks delish!
Happy cooking, Maria :)
Always love your cooking. Welldone 👏 👍 will definitely try this out
Love your smile ! Nice recipe, will give it a try Tomorrow ; thanks.
Thank you so much, Thi :) Happy cooking!
Well done👍 keep it up
I believe you chef this dish will be very delicious because of the sweet comes frm head prawn👍👍
Thanks fr your recipes,chef👍👍
I will make it fr my fasting month,I will eat it with noodles😊😋
Yummy👍Yummy👍
Yum. Noodles with this dish will be great! 👍🏻👍🏻👍🏻
Excellent. Love it. 😘❤️❤️❤️❤️🌹🌹
I tried these today as well and it's yummy 👍👍😁
Thank you so much Jane! Thank you so using our recipe 🙏🙏
An outstanding presentation! What if I put some salted butter in this? If so when and how much? Thank you!
can i add ground pork?
Can’t wait to try this. Looks so tasty. One question, if you don’t have the shrimp heads can you just use the shrimp shells ?
Hi Dreena. Yes shrimp shell will work too even though shrimp heads preferred. But no choice. Gotta make do with what you can get. Happy cooking 🤓
Roland. Any fantastic n yummy dish. I top it up on the yee mee. Super delicious. Kong xi fatt chai
Gong xi fa cai, Simon. Wow, topping it up with yee mee is an awesome idea. Solid. I'm hungry just imagining it. Thumbs up! Happy cooking, bro!
Great video
Another great-looking dish which will be just great to entertain friends with! Can’t wait to try! Which type of large prawn should I choose, Roland?
Hi Juliet, here's what we know about prawns: Hope the information helps :-)
Tiger prawns
------
Tiger prawns can be sea prawns or cultivated prawns. Their flesh is generally quite firm but not as sweet as red legged prawns.
Grey prawns
------
Grey prawns are usually the cheapest because they are mostly cultivated but taste wise not as sweet as sea prawns.
Ang kar hei (red legged prawns)
------These are sea prawns so they are very sweet. We highly recommend them but as they are more expensive, we usually only get them for special occassions.
Big headed prawns.
------
Although these prawns are usually huge, as they are are fresh water prawns, they are not as sweet and their flesh is rather tough. We do not recommend these.
Spice N' Pans tku Roland n Jamie. Yes, that's my experience too. As I'm going to cook this dish for some of my fmy coming over on 22nd, I'll go shopping for Ang Hei - don't mind paying more for special dinners. Family meals are so precious now that I'm so old!!! Ha ha ha! Pl keep your super recipes flowing.
You’re such a generous Friend 👍🏻👍🏻 Super awesome. 👏🏻👏🏻👏🏻 Have a wonderful week ahead, Juliet. 🤓
This sauce is traditionally used when cooking lobster, thus its name.
It works very well with shrimp, and is obviously much more cost effective.
Looks great, what is the reason to put the shrimp in the ice water, thx for sharing
Definitely going to be trying this! YUM!
Happy cooking!!
Never saw this dish prepared this way - and I got nervous thinking you were omitting the egg - but it looks delicious! I usually see only egg white used but I like the texture you achieved with the whole egg. This is one of my favorite Chinese dishes but few places make it well. Nice job. Do you deliver?
Thank you so much! HAha. Yes we do international delivery 😀😀
Looks absolutely delicious , May I ask where you got your pan hard to find such deep pan . Next what is chicken powder any particular brand?Thanks I wanted to learn how to cook this sauce, Thanks for sharing.
Great job I will cook this tonight!
Thank you so much for your recipe, Shrimp Lobster is my favorite !
Yay!!!!! Have everything on hand to make this!!!!!! 😍😍😍😍😍😍 Love prawns, can't wait to make this. Thanks Chef. Have you ever considered a Patreon site or being a part of the subscription thing on TH-cam? I'd sign up in a heartbeat. Love you both.
Thank you so so much, Rebecca. You're really so so sweet. We actually do have a Patreon account but we feel bad asking all of you for donations to help fund our channel.
Thank u💗 Wow, I had requested this from you..Yayyyy😀😀😀😀
You're most welcome, Ada :)))
Simple, clever and bloody delicious!!
Thank you so much, mimoocho dom :-) Have a wonderful weekend!
Thank you so so much I love this dish
Thank you so much too.
Thank you for the recipe 😍👍
Is there a substitute for the wine?
delicious with garlic noodles as well.
Yum, you're very right :)) Thanks so much for watching our video, the watcher :)
Very nice.. love from india
Thank you so much
I have no prawn heads. Can I substitute shrimp skins? Use 750 ml of chicken stock instead of water?
I love the diy shrimp broth
Thank you so much, serenity arm :)))
Goes so well with rice!!! YUM
Thank you so much, Siew Mee. Have a wonderful weekend :-)
Yummy .... thank you for being so thoughtful, knowing some of us can't find the fresh prawns with heads on :)) will sure try this dish soon. Cheers
Happy cooking, Shuzhen 🤓😋
Can't wait to try this.
Thank you so so much, Kreig :)
This dish was made with lobster but it's expensive so they use shrimp instead. It's still made with the same lobster sauce. There for it is called shrimp in lobster sauce.
You’re very right.
Yum! Will have to try this recipe. I always thought it was called "Lobster Sauce" because it is the classic sauce used in Lobster Cantonese, except it's poured over shrimp. I guess you could pour it over crab and call it Crab in Lobster Sauce...?
Hehe. I Guess so. LOL 🤣🤣
Hi :) so if I don’t use prawn heads, I can use chicken stock powder ? So I stir fry the ginger and garlic and then add water and chicken stock powder?
Hi Steve. You’re right on. Happy cooking!
May i know which brand of chicken stock powder u use? because i know all stock powder taste different
Hi Jay, we used Knorr Chicken stock powder. :))
👏🏻👏🏻👏🏻👏🏻thank you
Thank you thank you so much!
Where would you add the ground pork ?
Can it be served on the top of a serving of rice?
Hi Hal. Absolutely! One less plate to wash. Awesome idea!
Yummy. 🤗
Thank you so much, Crystal :-)
Can I add snow peas with the shrimp in this lobster sauce? I'll try haha
I want those tongs you use. Perfect for picking up small items. Hope I can find them on Amazon.
Hi Gina, we love those tongs too. They're so easy to use. We got them from Japanese dollar store Daiso. Hope there's one near you.
@@spicenpans:Amazon to the rescue.
Is it the same way you make lobster Cantonese?
Thank you sir
The dish is called "shrimp with lobster sauce" NOT because of some marketing ploy, but because the same sauce was originally used for one style of Cantonese lobster dish. The English term "lobster sauce" is ambiguous. It can mean "sauce WITH lobster" or "sauce FOR lobster", and it is the latter. Just think about the term "steak sauce". Is it a sauce made with steak, or for steak?
No black beans in the sauce?
My shrimp is frozen but it doesn't come with heads! It's wild caught and it's called : "Texas". Where do I get the heads?
Damn, I just had shrimp the other day. Oh well, I’m gonna make this tomorrow night.
Happy cooking!!
My FAVORITE YUMMMMY
Happy cooking, Tracey 🤓☺️
why do you leave the tail on the shrimp? i'm thinking since people remove it before eating anyways might as well remove it before
Hmm that’s a very good question. I dun really know why we leave the tail on - it’s common in Singapore. I guess the satisfaction level of eating a prawn is much high when at least some part of the shell is on. 😆😆 but yes you can remove the tail shell.
It's to hold a prawn as a handle. 😏
This looks good, but the lobster sauce that I grew up on had ground pork and green onions (no mixed veggies).
Yum. Grounded pork and green onions will make this dish even more wonderful. Thanks for sharing, Doone226. Next time we can add these ingredients.
Yes, in traditional Chinese American restaurants in the middle 1900s it was common to add ground pork and fermented black beans. A very nice Cantonese sauce usually found only in America then.
Lobster sauce is a true story
It’s not a marketing ploy
It’s sauce for lobster
Today you’re making a lobster-style sauce
Awesome. Thanks for verifying
Spice N' Pans ...you’re the best! So enthusiastic. TH-cam sent your vid to me!
HELLO! !!PREPARING FOOD ALGAE KOMBU! PLEASE! !
Hi Ion Cuptor, thanks so much for watching our video. You want algae kombu??
@@spicenpans YESS !!!!
The place I go to has started adding in imitation crab meat and it's terrible ! Their loss and my gain as I will be making it myself from now on ! Boil a piece of imitation crab meat and taste it , then open your trash can and dump it !
Wahahaha. The last sentence rhymes! 👍🏻👍🏻👍🏻
Yes! I know! I stopped going to the only decent Chinese place in my town. I actually paid more money for more shrimp. He....sneaked in a third cup of that gross scuzzy imitation crab and imitation crab/quasi seafood slop concoction into the almost filled quart container. Never again! I make my own!
Chinese global cooking content
Your accent sounds so similar to a Nigerian
No sugar.
Because "Lobster Cantonese" is served in the same sauce.":
👍👍👍👍👍
your english is hard to understand and speak too fast. change the way you speak.
Those are shrimp not prawns, my dude. Don't try to be fancier than you are.
Never use water. Use stock. Seafood, chicken, beef, whatever. USE STOCK NOT WATER. This is an amateur move to use water.
Agreed!!!! Amen.
Take the tails off
Just a bit of constructive criticism. When you say 'boil the oil", you are saying "boy the oy". You are ignoring the "L" at the end of each word. It's boil, pronounced "boy-oh" and oil, pronounced "Oy-oh". If you do this it will make your videos a bit easier to understand. Also, slow down. I have an accent like you do, and I always try to speak slowly and clearly to make up for it. Since you are making an instructional video, it helps to make sure the viewer can understand what you are trying to say.
Can't wait to try this.
Happy cooking, Kreig :)