| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Cantonese | 1 | Servings | |
INGREDIENTS
| 1 | lb | Raw shrimp |
| 3 | tb | Peanut oil |
| 2 | Green onions, cut in 2 inch pieces | |
| 2 | ts | Dry fermented black beans |
| 1 | Clove garlic, crushed | |
| 1/4 | c | Plus 2 tbs water |
| 2 | tb | Dry sherry |
| 2 | tb | Soy sauce |
| 1 | tb | Cornstarch |
| 1 | Egg, slightly beaten |
INSTRUCTIONS
Found this Lobster Cantonese recipes in the New York Times International Cookbook. There are 2 kinds I've had out there...one that is light colored (which is this one) and one that is a black bean sauce, which is similar to the 2nd recipe I've posted from that book, Shrimp with Black Bean sauce. Hope this is what you're looking for! Shelll, devein, wash and drain the shrimp. S;lit each into two lengthwise. In a skillet or wok heat the oil and quickly stir-fry the green onions, black beans, and garlic. Discard the garlic. Add the shrimp and cook, stirring continuously, for about 2 mintues, or until the shrimp turns pink. Add the one-quarter cup water, the sherry, and the soy sauce. Dissolve the cornstarch in the remaining 2 tbs water and add to the shrimp mixture, stirring. When thickened, stir in the beaten egg and turn off the heat immediatley. Serve hot. Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Apr 13, 1997
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