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Title: Shrimp in Lobster Sauce
Categories: Chinese Meat Seafood
Yield: 6 Servings

  INGREDIENTS:
1lbJumbo shrimp (21-25 per pound)
1tbFermented black beans
2 Garlic cloves, minced
1 Quarter-sized slice fresh ginger, peeled, minced
1tbShao Hsing rice wine, or dry sherry
2tbPeanut or corn oil
1/2tsSalt
6ozGround pork butt
1smOnion, cut into 1-inch cubes
1 Bell pepper, cut into 1-inch cubes
1/2tsSugar
  Big pinch white pepper
1/2tbLight soy sauce
3/4cChicken stock
2tsCornstarch, blended with I tablespoon water
1lgEgg, lightly beaten
1 Green onion, chopped
1tsAsian sesame oil

Serves

SHRIMP IN CHINESE LOBSTER SAUCE

INSTRUCTIONS:

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 mixt--- TBBS v2.1/NM ! Origin: G.A.D.M. 4-lines TBBS Hayward,CA.(510) 581-3019 (1:215/208)

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