Side Pannel
Shrimp with Lobster Sauce #1
Shrimp with Lobster Sauce #1
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood, Chinese
Ingredients List
- 16 Raw shrimp, 3-inch unshelled
- 2 tb Oil for stir-fry
- LOBSTER SAUCE:
- 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
Directions
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.
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.
Tweet