Shrimp With Lobster Sauce #1
chinese, fish, sauces, sausage
16 raw shrimp, 3-inch unshelled
2 tablespoon oil for stir-fry
1 lobster sauce:
2 teaspoon salted black beans
1 large clove garlic, minced
2 green onions
1 large egg
1 tablespoon water
2 tablespoon cooking oil
1/2 lb ground pork (not sausage)
1/2 cup chicken broth
1/2 tablespoon thin soy sauce
1 teaspoon sugar
1 cornstarch paste
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.
Yield: 4 servings