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CATEGORY CUISINE TAG YIELD
Seafood, Grains, Eggs, Meats Chinese Chinese, Seafood 4 Servings

INGREDIENTS

16 Raw shrimp, 3-inch unshelled
2 tb Oil for stir-fry
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

INSTRUCTIONS

           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 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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