Shrimp and lobster sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Cleaned raw shrimp |
| ¼ | pounds | Ground pork |
| 1 | tablespoon | Dry sherry |
| 4 | tablespoons | Oil |
| 4 | tablespoons | Cornstarch |
| 2 | slices | Ginger root -or- |
| ½ | teaspoon | Ginger |
| 2 | Cloves garlic; chopped | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Msg |
| 1 | Egg; beaten | |
| 2 | tablespoons | Soy sauce |
| ¼ | teaspoon | Sugar |
| 1½ | tablespoon | Cooked black beans (optional) |
Directions
Mix shrimp with ½ tablespoon cornstarch and sherry. Set aside. Mix remaining cornstarch in ¼ cup cold water. In skillet, cook shrimp in oil, stirring constantly, for 2 minutes. Remove. Add ginger, garlic and beans to oil; stir. Add pork, salt, soy sauce, MSG, sugar and 1 cup water. Bring to boil and simmer 2 minutes. Add shrimp and egg; stir well. Serve hot over rice.
JOY YOUNG'S CHINESE RESTAURANT
MEMPHIS, TN
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .