Dear Diary,

This is one dish that sort of confuses most when they hear the name, Shrimp with Lobster Sauce. In Cantonese cooking there's a particular type of egg sauce we pour over stir fried lobsters. Every Chinese New Years my mom made it that way.

American-Chinese restaurants have taken the sauce, altered the ingredients a little and used shrimp instead of lobster. To keep cost down and all.

It's also one of the healthiest menu items to pick from. It's not deep fried and only minimal oil is required.