Go Back
Surf & Turf Asian Style Sauce Hack

Surf & Turf Asian Style Sauce

This recipe balances the creamy chicken and shrimp flavors with soy sauce and a touch of sweetness to create a rich, well-rounded sauce.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Servings: 8 Tbsp
Course: Sauce, Seasonings
Cuisine: Asian American
Ingredients Method Notes

Ingredients
  

  • 1 Packet Creamy Chicken ramen seasoning
  • 1 Packet Shrimp ramen seasoning
  • 1/2 Cup Water
  • 2 Tsp Cornstarch
  • 1 Tbsp of soy sauce or oyster sauce or 1/2 tablespoon of each
  • 1 Tsp Sesame oil
  • 1/2 Tsp Sugar or honey to balance the saltiness, optional
  • Minced garlic or a pinch of garlic powder optional

Method
 

  1. In a small bowl, create a slurry by whisking together the cornstarch and 1/4 cup of the water until smooth. This is crucial to prevent lumps.
  2. Add both the creamy chicken and shrimp seasoning packets to the slurry. Whisk until the powders are dissolved.
  3. Add the remaining 1/4 cup of water, the soy sauce/oyster sauce, and sesame oil. Mix everything together.
  4. If using, stir in the sugar and garlic.
  5. Pour the mixture into a small saucepan or skillet over medium heat.
  6. Bring the sauce to a gentle simmer, whisking continuously. It will begin to thicken as the cornstarch activates.
  7. Once the sauce has reached your desired consistency, remove it from the heat.
  8. Taste the sauce and adjust as needed. If it's too thick, add a little more water. If it needs more umami or saltiness, add a bit more soy sauce or oyster sauce.

Notes

  • The "Surf & Turf" Effect: The combination of chicken and shrimp flavors is a classic that creates a more complex and satisfying taste than either flavor on its own.
  • Balanced Flavor Profile: The creamy notes from the chicken packet are balanced by the savory, slightly sweet and salty flavors of the shrimp packet.
  • Oyster Sauce and Sesame Oil: Oyster sauce is a perfect complement to both chicken and shrimp, providing a deep, rich umami flavor. The sesame oil adds a nutty, aromatic finish that is characteristic of many Asian sauces.