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Title: Shrimp In Lobster Sauce Bgnj11a
Categories: Main dish, Seafood, Chinese
Yield: 6 servings
48 Shrimp; large size --
: unshell
1/4 c Oil -- for stir fry
: Lobster sauce:
2 TB Black beans -- fermented
3 c Garlic -- minced
6 Green onons -- chopped
3 Lg Egg -- beaten
3 TB Water
1 1/2 lb Pork -- ground or beef
1 1/2 c Chicken stock
1 1/2 TB Soy sauce -- thin
1 TB Sugar
: Cornstarch paste -- do not
Peel, devein and butterfly shrimp. To butterfly, with
a sharp knife, cut through the back about 3/4 of the
way. Do not cut all the way through, remove black
vein. set aside. Heat wok till smoking, add oil, put
all shrimp in at once, stir fry, keeping them in
motion continuously so they cook evenly. When they
begin to curl, remove and set aside. Soak black beans,
rinse and mash. Heat wok, add 2 tbs oil, add beans and
garlic, stir till aroma is strong, add meat in small
pieces, stir fry until cooked, about 4 minutes. Add
broth, soy and sugar, stirring until it comes to a
boil. Thicken mixture with cornstarch paste, a little
at a time, do not let it get too thick, should be like
a cream sauce. Slowly stir in beaten eggs. Cook one
minute, then add shrimp. Mix well and serve. *note*
Fermented black beans have a flavor that is very
unique. Do not substitute with any other black bean
mixture as it will change the taste quite a bit. If
you do, lotsa luck.... FBB are small, black, dry ! !
and very salty. Oriental groceries, and sometimes
supermarkets.. KEEP ON STIR FRYIN, MARTY FROM: MARTY
FEINS (BGNJ11A)
Recipe By :
From: Sweeney <sweeney@asiaonline.Net>date: Mon, 28
Oct 1996 21:36:31 +0800 (
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