Shrimp in chinese lobster sauce Recipe

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Shrimp in chinese lobster sauce

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Asian, Chinese, Ethnic, Seafood, Shrimp

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Ingredients:

		Stephen Ceideburg
1	lbs	Jumbo shrimp (21-25 per
		-pound)
1	tbsp	Fermented black beans
2		Garlic cloves, minced
1		Quarter-sized slice fresh
		-ginger, peeled, minced
1	tbsp	Shao Hsing rice wine, or dry
		-sherry
2	tbsp	Peanut or corn oil
1/2	tsp	Salt
6	oz	Ground pork butt
1	small	Onion, cut into 1-inch cubes
1		Bell pepper, cut into 1-inch
		-cubes
1/2	tsp	Sugar
		Big pinch white pepper
1/2	tbsp	Light soy sauce
3/4	cup	Chicken stock
2	tsp	Cornstarch, blended with:
1	tbsp	Water
1	large	Egg, lightly beaten
1		Green onion, chopped
1	tsp	Asian sesame oil

Procedures:

1	Shell and de-vein the shrimp.
2	Butterfly shrimp by slicing them down the length of the back, stopping just above the tail.
3	Rinse with cold water and blot dry.
4	Cover the black beans with lukewarm water; let soak for 5 minutes.
5	Drain.
6	Combine with the minced garlic and ginger; gently crush into a paste.
7	Mix in the wine; set aside.
8	Place a wok over medium-high heat.
9	When hot, drizzle in half of the oil.
10	Add the shrimp and stir-fry until they begin to curl and turn bright orange, about 1 minute.
11	Remove to a dish and keep warm.
12	Reheat wok over medium heat; add remaining tablespoon of oil and the salt.
13	Add the black bean paste and saute a few seconds until it becomes aromatic.
14	Increase heat to medium-high.
15	Add the pork and stir-fry until the morsels are no longer pink, about 3 minutes.
16	Add onions, peppers, sugar, white pepper and soy sauce; toss together until the vegetables begin to soften, about 1 minute.
17	Add the stock and keep tossing until it comes to a boil.
18	Stir the cornstarch mixture to recombine, then drizzle into the center of the work, stirring constantly, until mixture thick- ens, about 20 seconds.
19	Turn off the heat and slowly stir in the beaten egg to combine the mixture into a creamy sauce.
20	Return the shrimp to sauce, add the green onions and swirl in the sesame oil.
21	Serves 2 as a complete meal, or up to 6 with other entrees.
22	Per serving (6servings): 225 calories, 19 g protein, 5 g carbohydrate, 14 g fat (4 g saturated), 149 mg cholesterol, 530 mg sodium, 0 g fiber