16 raw shrimp, 3-inch unshelled
2 tbsp oil for stir-fry
1 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 lb ground pork (not sausage)
1/2 cup chicken broth
1/2 tbsp thin soy sauce
1 tsp sugar
1 cornstarch paste
A Recipe for
Shrimp With Lobster Sauce No1
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This Recipe for Shrimp With Lobster Sauce No1 is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Shrimp With Lobster Sauce No1 from the recipe cookbook of Recipes-to-go (Asian)
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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.
Serves: 4
Shrimp With Lobster Sauce No1 Recipe brought to you by Recipes To-Go