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Chinese Food Question--Shrimp with White Lobster Sauce?

Burke and Wells | Jan 9, 200212:45 PM

I've been searching for an answer to this for years, and it's high time I called on the Chowhounds for help.

I grew up in northern New Jersey in a Jewish household--which means, of course, we ate lots of Chinese food. My mother's favorite dish (and mine) was SHRIMP WITH LOBSTER SAUCE. Since I moved to California I've been unable to get this dish the way I remember it. Here's the breakdown:

Shrimp with Lobster Sauce in New Jersey: a white sauce that's thick, eggy, almost gelatinous--it looks like someone reduced egg drop soup and thickened it with corn starch. It has whole shrimp and LOTS OF MINCED PORK. Also, it had NO VEGETABLES: no green peas, no corn, no bell peppers, not even the flavor of these veggies, and no black beans.

Shrimp with Lobster Sauce in California: thin, watery sauce with no pork, lots of vegetables (that usually overwhelm the flavor of the shrimp/prawns), including near obsessive levels of green bell pepper.

I've never had "New Jersey style" out here, and I'm dying for it. I just don't like the California way for this dish. Does anyone know what I'm talking about, and more, has anyone encountered my preferred style somewhere in the Bay area?

Thanks, Chowhounds, you're my final hope!



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