Shrimp with Lobster Sauce
1 lb. Jumbo shrimp (21−25 per−pound)
1 tb. Fermented black beans
2 Garlic cloves, minced
1 Quarter−sized slice fresh−ginger, peeled, minced
1 tablespoon rice wine, or dry sherry
2 tablespoon Peanut or corn oil
1/2 teaspoon Salt
6 oz. Ground pork
1 small Onion, cut into 1−inch cubes
1 Bell pepper, cut into 1−inch cubes
1/2 teaspoon Sugar
Big pinch white pepper
1/2 tablespoon Light soy sauce
3/4 cup Chicken stock
2 teaspoon Cornstarch, blended with: 1 tb Water
1 large Egg, lightly beaten
1 Green onion, chopped
1 teaspoon sesame oil
Shell and de−vein the shrimp. Butterfly shrimp by
slicing them down the length of the back, stopping
just above the tail. Rinse with cold water and blot dry.
Cover the black beans with lukewarm water; let soak
for 5 minutes. Drain. Combine with the minced garlic
and ginger; gently crush into a paste. Mix in the
wine; set aside.
Place a wok over medium−high heat. When hot, drizzle
in half of the oil. Add the shrimp and stir−fry until
they begin to curl and turn bright orange, about 1
minute. Remove to a dish and keep warm.
Reheat wok over medium heat; add remaining tablespoon
of oil and the salt. Add the black bean paste and
saute a few seconds until it becomes aromatic.
Increase heat to medium−high. Add the pork and
stir−fry until the morsels are no longer pink, about 3
minutes.
Add onions, peppers, sugar, white pepper and soy
sauce; toss together until the vegetables begin to
soften, about 1 minute. Add the stock and keep tossing
until it comes to a boil.
Stir the cornstarch mixture to recombine, then drizzle
into the center of the work, stirring constantly,
until mixture thickens, about 20 seconds.
Turn off the heat and slowly stir in the beaten egg to
combine the mixture into a creamy sauce. return the
shrimp to sauce, add the green onions and swirl in the
sesame oil.
1 lb. Jumbo shrimp (21−25 per−pound)
1 tb. Fermented black beans
2 Garlic cloves, minced
1 Quarter−sized slice fresh−ginger, peeled, minced
1 tablespoon rice wine, or dry sherry
2 tablespoon Peanut or corn oil
1/2 teaspoon Salt
6 oz. Ground pork
1 small Onion, cut into 1−inch cubes
1 Bell pepper, cut into 1−inch cubes
1/2 teaspoon Sugar
Big pinch white pepper
1/2 tablespoon Light soy sauce
3/4 cup Chicken stock
2 teaspoon Cornstarch, blended with: 1 tb Water
1 large Egg, lightly beaten
1 Green onion, chopped
1 teaspoon sesame oil
Shell and de−vein the shrimp. Butterfly shrimp by
slicing them down the length of the back, stopping
just above the tail. Rinse with cold water and blot dry.
Cover the black beans with lukewarm water; let soak
for 5 minutes. Drain. Combine with the minced garlic
and ginger; gently crush into a paste. Mix in the
wine; set aside.
Place a wok over medium−high heat. When hot, drizzle
in half of the oil. Add the shrimp and stir−fry until
they begin to curl and turn bright orange, about 1
minute. Remove to a dish and keep warm.
Reheat wok over medium heat; add remaining tablespoon
of oil and the salt. Add the black bean paste and
saute a few seconds until it becomes aromatic.
Increase heat to medium−high. Add the pork and
stir−fry until the morsels are no longer pink, about 3
minutes.
Add onions, peppers, sugar, white pepper and soy
sauce; toss together until the vegetables begin to
soften, about 1 minute. Add the stock and keep tossing
until it comes to a boil.
Stir the cornstarch mixture to recombine, then drizzle
into the center of the work, stirring constantly,
until mixture thickens, about 20 seconds.
Turn off the heat and slowly stir in the beaten egg to
combine the mixture into a creamy sauce. return the
shrimp to sauce, add the green onions and swirl in the
sesame oil.