|
| Home
-> [Asian, Chinese, Ethnic, Seafood, Shrimp] -> [Shrimp cantonese (aka shrimp in lobster sauce) Recipe] |
| |
| |
Shrimp cantonese (aka shrimp in lobster sauce)
|
| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Seafood, Shrimp |
| Yield: |
4 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 1
| lbs | Shrimp, shelled, tailed | | | -deveined, rinsed, and | | | -towel dried | | 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 |
|
Procedures:
| 1 | Beat egg white with cornstarch. | | 2 | Add shrimp, mix well, and refrigerate for at least 15 min or up to an hour. | | 3 | Stir-fry in 3 t oil just until done. | | 4 | Remove to a warming oven with a slotted spoon. | | 5 | In the same oil (if it"s not too yucky) brown the pork. | | 6 | Add next 8 ingredients. | | 7 | Bring to a boil and add cornstarch-water. | | 8 | Return to the boil and cook until thickened. | | 9 | 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. | | 10 | Stir in the cooked shrimp and toss with the sauce. | | 11 | Serve immediately. | | 12 | You may substitute 1 1-? steamed, cut-up lobster for the shrimp to make lobster cantonese (or lobster in lobster sauce). | | 13 | This will serve 2- |
|
|
|
| |
| |
| |
|
|
|
|
|
|