1 lb shrimp, shelled, tailed, deveined,, rinsed, and towe
1 egg white beaten with
1 tsp cornstarch
3 tbsp vegetable oil
8 oz ground pork
4 tsp salted black beans
2 tbsp garlic, minced
1 tsp fresh ginger, minced fine
2 scallions, minced
5 tsp soy sauce
2 tbsp dry sherry or rice wine
1/4 tsp sugar
1/2 cup chicken broth
1 tbsp cornstarch dissolved in
2 tbsp cold chicken broth
1 egg beaten with
2 tsp sesame oil
A Recipe for
Shrimp Cantonese (Aka Shrimp In Lobster Sauce
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This Recipe for Shrimp Cantonese (Aka Shrimp In Lobster Sauce is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Shrimp Cantonese (Aka Shrimp In Lobster Sauce from the recipe cookbook of Recipes-to-go (Asian)
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Food Tip |
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
Serves: 4
Shrimp Cantonese (Aka Shrimp In Lobster Sauce Recipe brought to you by Recipes To-Go