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Shrimp in lobster sauce
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Seafood, Shrimp |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Medium shrimp | | | - completely shelled | | | - tails removed | | | - cleaned and blotted dry | | | MARINADE | | 1
| | Egg white, lightly beaten | | 1
| tsp | Cornstarch | | 1 1/2
| cup | Peanut oil for deep-frying | | | SAUCE | | 1/2
| lbs | Pork, coarsely ground | | 2
| tbsp | Peanut oil | | 1 1/2
| tbsp | Chinese fermented black | | | - beans | | 2
| tbsp | Coarsely chopped garlic | | 1
| tsp | Finely chopped ginger root | | 2
| | Scallions, finely chopped | | 1 1/2
| tbsp | Thin soy sauce | | 2
| tbsp | Chinese rice wine | | | -=OR=- Dry sherry | | 1/4
| tsp | Sugar | | 1
| pinch | Salt | | 1/2
| cup | Chicken broth | | 1
| tbsp | Cornstarch, dissolved in | | 2
| tbsp | Chicken broth, (cold) | | 1
| | Egg, beaten with | | 2
| tsp | Sesame oil |
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Procedures:
| 1 | Marinate the shrimp in the egg white and cornstarch for 20 minutes in the refrigerator. | | 2 | Fry the shrimp in 1 ?cups oil at a moderate temperature (325°F). | | 3 | Or, to simplify, stir-fry them in a wok in 3 tablespoons of oil just until they turn opaque. | | 4 | Remove them from the wok. | | 5 | Brown the ground pork in 2 tablespoons of oil. | | 6 | Add the rest of the sauce ingredients. | | 7 | Bring them to a boil and add the cornstarch to thicken the sauce lightly. | | 8 | Turn off the heat. | | 9 | Stir in the beaten egg, pulling the clumps of egg into thin strands with chopsticks as they cook. | | 10 | Stir in the cooked shrimp to coat them with the sauce. | | 11 | Ken hom - prodigy guest chefs cookbook |
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