We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Shrimp Cantonese (aka Shrimp In Lobster Sauce)

January 29, 2023

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

INGREDIENTS

1	lb	Shrimp, shelled tailed
		deveined rinsed and
		towel dried
1		Egg white beaten with
1	t	Cornstarch
3	T	Vegetable oil
8	oz	Ground pork
4	t	Salted black beans
2	T	Garlic, minced
1	t	Fresh ginger, minced fine
2		Scallions, minced
5	t	Soy sauce
2	T	Dry sherry or rice wine
1/4	t	Sugar
1/2	c	Chicken broth
1	T	Cornstarch dissolved in
2	T	Cold chicken broth
1		Egg beaten with
2	t	Sesame oil

INSTRUCTIONS

Beat egg white with cornstarch. Add shrimp, mix well, and refrigerate
for at least 15 min or up to an hour. Stir-fry in 3 T oil just until
done. Remove to a warming oven with a slotted spoon.  In the same oil
(if it's not too yucky) brown the pork. Add next 8  ingredients. Bring
to a boil and add cornstarch-water. Return to the  boil and cook until
thickened. Remove pan from heat and stir in the  egg; fuss with the
mixture so the egg becomes thin filaments rather  than a big glob in
the middle of the pan. Stir in the cooked shrimp  and toss with the
sauce. Serve immediately.  You may substitute 1 1-1/2# steamed, cut-up
lobster for the shrimp to  make Lobster Cantonese (or Lobster in
lobster sauce). This will serve  2-3.  Adapted from a recipe by Ken Hom
and posted by Michael Loo  Recipes posted to FIDO COOKING echo by Mike
Loo, an excellent cook,  between Dec 1, 1944 and Jul 31, 1995. Many are
authentic Chinese  recipes.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip

A Message from our Provider:

“God specializes in surprise endings”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 417 Calories From Fat: 356 Total Fat: 39.7g Cholesterol: 85.1mg Sodium: 818.8mg Potassium: 231.2mg Carbohydrates: 4.5g Fiber: <1g Sugar: <1g Protein: 10.5g