Shrimp Cantonese (aka Shrimp In Lobster Sauce) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Shrimp, shelled, tailed,
2: Scallions, minced
-deveined, rinsed, and
5 tsp: Soy sauce,
-towel dried,
2 tbsp: Dry sherry or rice wine,
1: Egg white beaten with,
1/4 tsp: Sugar,
1 tsp: Cornstarch,
1/2 cup: Chicken broth,
3 tbsp: Vegetable oil,
1 tbsp: Cornstarch dissolved in,
8 ounce: Ground pork,
2 tbsp: Cold chicken broth,
4 tsp: Salted black beans,
1: Egg beaten with,
2 tbsp: Garlic, minced
2 tsp: Sesame oil,
1 tsp: Fresh ginger, minced fine
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 its 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
Source from luhu.jp
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 its 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
Source from luhu.jp