Shrimp with lobster sauce #1

Yield: 4 Servings

Measure Ingredient
16 \N Raw shrimp, 3-inch unshelled
2 tablespoons Oil for stir-fry
2 teaspoons Salted black beans
1 large Clove garlic, minced
2 \N Green onions
1 large Egg
1 tablespoon Water
2 tablespoons Cooking oil
½ pounds Ground pork (not sausage)
½ cup Chicken broth
½ tablespoon Thin soy sauce
1 teaspoon Sugar
\N \N Cornstarch paste

LOBSTER SAUCE:

Contrary to popular belief, lobster sauce does not contain lobster.

It's delicious served OVER lobster or shrimp.

Lobster Sauce: Soak salted black beans for 10 minutes; rinse & drain. Mash with garlic. Cut green onions in ½" sections. In small bowl, beat egg with water.

Shrimp: Shell, devein & butterfly shrimp. To butterfly shrimp, slice along the back about ¾ of the way through the flesh with a small paring knife. Spread shrimp open; cover but do not refrigerate.

To stir-fry, heat wok to medium-high. When hot, dribble oil around side of pan. Put shrimp in wok all at once, & start tossing. Keep shrimp in motion, so they will cook uniformly. When they just begin to curl, remove to the serving dish.

Heat wok to medium; add remaining oil. When oil is hot (not smoking) add garlic/bean mixture. Stir briskly until aroma of beans & garlic is strong, but don't overcook. Add ground pork in little pieces; stir-fry until cooked, about 4 minutes. Add broth, soy sauce & sugar, stirring while mixture comes to a boil. Thicken mixture with corn- starch paste to create a light cream-like sauce (not too thick). Slowly stir in beaten egg. Cook briefly. Add shrimp. Mix and serve.

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