Shrimp with lobster sauce #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | Raw shrimp, 3-inch unshelled | |
| 2 | tablespoons | Oil for stir-fry |
| 2 | teaspoons | Salted black beans |
| 1 | large | Clove garlic, minced |
| 2 | 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 |
| Cornstarch paste | ||
Directions
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.