Title: SHRIMP WITH LOBSTER SAUCE #1
Categories: Chinese, Seafood
Yield: 4 servings

16 Raw shrimp, 3-inch unshelled
2 tb Oil for stir-fry
LOBSTER SAUCE:
2 ts Salted black beans
1 lg Clove garlic, minced
2 Green onions
1 lg Egg
1 tb Water
2 tb Cooking oil
1/2 lb Ground pork (not sausage)
1/2 c Chicken broth
1/2 tb Thin soy sauce
1 ts Sugar
Cornstarch paste

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 1/2″ sections. In small bowl, beat egg with
water.

Shrimp: Shell, devein butterfly shrimp. To butterfly
shrimp, slice along the back about 3/4 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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