Shrimp cantonese (aka shrimp in lobster sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shrimp, shelled, tailed, deveined, rinsed, and towel dried |
| 1 | Egg white beaten with | |
| 1 | teaspoon | Cornstarch |
| 3 | tablespoons | Vegetable oil |
| 8 | ounces | Ground pork |
| 4 | teaspoons | Salted black beans |
| 2 | tablespoons | Garlic, minced |
| 1 | teaspoon | Fresh ginger, minced fine |
| 2 | Scallions, minced | |
| 5 | teaspoons | Soy sauce |
| 2 | tablespoons | Dry sherry or rice wine |
| ¼ | teaspoon | Sugar |
| ½ | cup | Chicken broth |
| 1 | tablespoon | Cornstarch dissolved in |
| 2 | tablespoons | Cold chicken broth |
| 1 | Egg beaten with | |
| 2 | teaspoons | Sesame oil |
Directions
Beat egg white with cornstarch. Add shrimp, mix well, and refrigerate for at least 15 min or up to an hour. Stir-fry in 3 T oil just until done. Remove to a warming oven with a slotted spoon.
In the same oil (if it's not too yucky) brown the pork. Add next 8 ingredients. Bring to a boil and add cornstarch-water. Return to the boil and cook until thickened. Remove pan from heat and stir in the egg; fuss with the mixture so the egg becomes thin filaments rather than a big glob in the middle of the pan. Stir in the cooked shrimp and toss with the sauce. Serve immediately.
You may substitute 1 1-½# steamed, cut-up lobster for the shrimp to make Lobster Cantonese (or Lobster in lobster sauce). This will serve 2-3.
Adapted from a recipe by Ken Hom and posted by Michael Loo