Shrimp With Lobster Sauce #1 Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
16: Raw shrimp, 3-inch unshelled
2 tbsp: Oil for stir-fry,
LOBSTER SAUCE:,
2 tsp: Salted black beans,
1 large: Clove garlic, minced
2: Green onions,
1 large: Egg,
1 tbsp: Water,
2 tbsp: Cooking oil,
1/2 lbs: Ground pork, not sausage
1/2 cup: Chicken broth,
1/2 tbsp: Thin soy sauce,
1 tsp: Sugar,
Cornstarch paste,
Directions:
Contrary to popular belief, lobster sauce does not contain lobster.
Its 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 dont 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.
Source from luhu.jp
Its 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 dont 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.
Source from luhu.jp