Side Pannel
Shrimp Cantonese (Aka Shrimp in Lobster Sauce)
Shrimp Cantonese (Aka Shrimp in Lobster Sauce)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood, Chinese, Shellfish
Ingredients List
- 1 lb Shrimp, shelled, tailed,
- -deveined, rinsed, and
- -towel dried
- 1 Egg white beaten with
- 1 ts Cornstarch
- 3 tb Vegetable oil
- 8 oz Ground pork
- 4 ts Salted black beans
- 2 tb Garlic, minced
- 1 ts Fresh ginger, minced fine
- 2 Scallions, minced
- 5 ts Soy sauce
- 2 tb Dry sherry or rice wine
- 1/4 ts Sugar
- 1/2 c Chicken broth
- 1 tb Cornstarch dissolved in
- 2 tb Cold chicken broth
- 1 Egg beaten with
- 2 ts Sesame oil
Directions
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
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
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