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  • Shrimp In Chinese Lobster Sauce

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    Shrimp In Chinese Lobster Sauce
    Servings: 2
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 lb Jumbo shrimp (21-25 per lb.)
    • 1 Tbsp. Fermented black beans
    • 2 x Garlic cloves, chopped
    • 1 x Quarter-sized slice fresh ginger, peeled, chopped
    • 1 Tbsp. Shao Hsing rice wine, or possibly dry sherry
    • 2 Tbsp. Peanut or possibly corn oil
    • 1/2 tsp Salt
    • 6 ounce Grnd pork butt
    • 1 sm Onion, cut into 1-inch cubes
    • 1 x Bell pepper, cut into 1-inch cubes
    • 1/2 tsp Sugar
    •     Big healthy pinch white pepper
    • 1/2 Tbsp. Light soy sauce
    • 3/4 c. Chicken stock
    • 2 tsp Cornstarch, blended with:
    • 1 Tbsp. Water
    • 1 lrg Egg, lightly beaten
    • 1 x Green onion, minced
    • 1 tsp Asian sesame oil

    Directions

    1. Shell and de-vein the shrimp. Butterfly shrimp by slicing them down the length of the back, stopping just above the tail. Rinse with cool water and blot dry.
    2. Cover the black beans with lukewarm water; let soak for 5 min. Drain.
    3. Combine with the chopped garlic and ginger; gently crush into a paste. Fold in the wine; set aside.
    4. Place a wok over medium-high heat. When warm, drizzle in half of the oil.
    5. Add in the shrimp and stir-fry till they begin to curl and turn bright orange, about 1 minute. Remove to a dish and keep hot.
    6. Reheat wok over medium heat; add in remaining Tbsp. of oil and the salt.
    7. Add in the black bean paste and saute/fry a few seconds till it becomes aromatic.
    8. Increase heat to medium-high. Add in the pork and stir-fry till the morsels are no longer pink, about 3 min.
    9. Add in onions, peppers, sugar, white pepper and soy sauce; toss together till the vegetables begin to soften, about 1 minute. Add in the stock and keep tossing till it comes to a boil.
    10. Stir the cornstarch mix to recombine, then drizzle into the center of the work, stirring constantly, till mix thick- ens, about 20 seconds.
    11. Turn off the heat and slowly stir in the beaten egg to combine the mix into a creamy sauce. return the shrimp to sauce, add in the green onions and swirl in the sesame oil.
    12. Serves 2 as a complete meal, or possibly up to 6 with other entrees.

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