Step 1

Add lobster broth, Shaoxing wine, soy sauce, ginger, garlic, sugar and white pepper to the Instant Pot. Stir well and then add in the shrimp and stir.

Step 2

Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 0 (yes, zero) minutes. If using frozen shrimp, set for 1 minute. Quick release when done. While the steam is releasing, beat the egg whites and prepare the cornstarch slurry (in separate bowls, of course).

Step 3

Using a slotted spoon, remove the shrimp and set it aside in a serving dish.

Step 4

Hit “Keep Warm/Cancel” and then “Sauté” and Adjust so it’s on the “More” or “High” setting. As the broth is heating up, add in the frozen peas (they will cook VERY quickly) and the scallions and stir. Once it begins to bubble, add in the cornstarch slurry and stir immediately as it bubbles for about one minute. Turn the heat off and let it cool down a bit – the broth is going to thicken into a sauce here.

Step 5

Once the bubbles have died down a bunch, add in the beaten egg whites and stir immediately. Watch the magic happen as the sauce begins to transform!

Step 6

Lastly, add in the heavy cream, stir and PRESTO! – the sauce is done. Spoon it over the shrimp in the serving dish and serve (this pairs BEAUTIFULLY with my famous Hibachi Fried Rice!)

Step 7

Enjoy!