Shrimp with lobster sauce #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | larges | Shrimp |
| 2 | tablespoons | Cornstarch, divided |
| 1 | tablespoon | Dry sherry |
| 1 | tablespoon | Water |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Peanut or vegetable oil, divided |
| 2 | Garlic cloves, minced | |
| 1 | teaspoon | Minced pared ginger root |
| 3 | ounces | Cooked ground pork, crumbled |
| 1 | cup | Diagonally sliced scallions, divided |
| 2 | Pk instant chicken broth and seasoning mix dissolved in 1 1/2 quarts hot water, divided | |
| 1 | tablespoon | Granulated sugar |
| 1 | tablespoon | Black bean sauce or oyster sauce |
| 2 | Eggs, lightly beaten | |
| 2 | cups | Cooked long-grain rice (HOT) |
Directions
Shell and devein shrimp, leaving tail "feathers" on. In large glass or stainless-steel bowl combine 1 tablespoon cornstarch with the sherry, water and salt, mixing to dissolve cornstarch; add shrimp and toss to coat. Let stand at room temperature for 20 minutes. In 12-inch nonstick skillet or a wok heat 1 tablespoon oil over high heat; add shrimp and sherry mixture and cook, stirring quickly and frequently, until shrimp barely turn pink. Remove shrimp from pan and set aside.
In same pan heat remaining tablespoon oil; add garlic and ginger and stir-fry briefly (BE CAREFUL NOT TO BURN). Add pork and stir to combine; add ¾ cup scallions, all but 2 tablespoons dissolved broth mix, and the sugar and black bean (or oyster) sauce and bring to a boil. Reduce heat to low and return shrimp to pan.
In cup or small bowl dissolve remaining tablespoon cornstarch in remaining 2 tablespoons dissolved broth mix; add to shrimp mixture and, stirring constantly, return mixture to a boil. Reduce heat and let simmer for 1 minute. Gradually stir in eggs, stirring just until eggs have set; remove from heat. Arrange hot rice on serving plate, spoon shrimp mixture onto rice, and sprinkle with remaining ¼ cup scallions.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.