Top 100 Five-Ingredient Dinners

This dish is Cantonese and is commonly called “Boston Style” by Chefs in many Chinese restaurant kitchens. It is not commonly found outside the North Eastern region of US. where most serve a version with ground pork in awhite sauce, peas and carrots. So for this recipe type, even in Florida if you “ask” for Shrimp with lobster sauce “Boston Style” you can get lucky with a well rounded chef. That said, this is a very good recipe. I very much agree with the poster who suggested not salting the shrimp, and cutting back a “smidg” on the FBB. Aso when making I add a tsp+ white pepper and a tbsp sugar. I do like using FBB, but a very good substitute is a tbsp + (trial and error) of Lee Kum Kee brand BLK BEAN and GARLIC sauce, available on Amazon.

My guests eat the shrimp first due to the tail still attached and then the wonton cup. It seems it should be in one or two bites everything. ???