Shrimp with Lobster Sauce #1 Recipes

Category Shellfish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 Raw shrimp -- 3-inch unshelled
2 tablespoons Oil -- for stir-fry
2 teaspoons Salted black beans
1 large garlic clove -- minced
2 Green onions
1 large Egg
1 tablespoon Water
2 tablespoons Cooking oil
1/2 pound Ground pork (not sausage)
1/2 cup Chicken broth
1/2 tablespoon Thin soy sauce
1 teaspoon Sugar
Cornstarch paste

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.

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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