Shrimp With Lobster Sauce #1
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Eggs, Meats | Chinese | Chinese, Seafood | 4 | Servings |
INGREDIENTS
| 16 | Raw shrimp, 3-inch unshelled | |
| 2 | T | Oil for stir-fry |
| LOBSTER SAUCE: | ||
| 2 | t | Salted black beans |
| 1 | Clove garlic, minced | |
| 2 | Green onions | |
| 1 | Egg | |
| 1 | T | Water |
| 2 | T | Cooking oil |
| 1/2 | lb | Ground pork, not sausage |
| 1/2 | c | Chicken broth |
| 1/2 | T | Thin soy sauce |
| 1 | t | Sugar |
| Cornstarch paste |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 99
Calories From Fat: 76
Total Fat: 8.5g
Cholesterol: 50.2mg
Sodium: 180.8mg
Potassium: 79.5mg
Carbohydrates: 2g
Fiber: <1g
Sugar: 1.4g
Protein: 3.8g