| 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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