Shrimp Cantonese (Aka Shrimp In Lobster Sauce)
chinese, fish, loo, sauces, shellfish
1 lb shrimp, shelled, tailed, deveined,; rinsed, and towel dried
1 egg white beaten with
1 teaspoon cornstarch
3 tablespoon vegetable oil
8 oz ground pork
4 teaspoon salted black beans
2 tablespoon garlic, minced
1 teaspoon fresh ginger, minced fine
2 scallions, minced
5 teaspoon soy sauce
2 tablespoon dry sherry or rice wine
1/4 teaspoon sugar
1/2 cup chicken broth
1 tablespoon cornstarch dissolved in
2 tablespoon cold chicken broth
1 egg beaten with
2 teaspoon sesame oil
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
Yield: 4 servings