---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SHRIMP IN CHINESE LOBSTER SAUCE
 Categories: Chinese, Fish
      Yield: 2 servings
 
           Stephen Ceideburg
      1 lb Jumbo shrimp (21-25 per
           -pound)
      1 tb Fermented black beans
      2    Garlic cloves, minced
      1    Quarter-sized slice fresh
           -ginger, peeled, minced
      1 tb Shao Hsing rice wine, or dry
           -sherry
      2 tb Peanut or corn oil
    1/2 ts Salt
      6 oz Ground pork butt
      1 sm Onion, cut into 1-inch cubes
      1    Bell pepper, cut into 1-inch
           -cubes
    1/2 ts Sugar
           Big pinch white pepper
    1/2 tb Light soy sauce
    3/4 c  Chicken stock
      2 ts Cornstarch, blended with:
      1 tb Water
      1 lg Egg, lightly beaten
      1    Green onion, chopped
      1 ts Asian sesame oil
 
  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 mixture thick- ens, about 20 seconds.
  
  Turn off the heat and slowly stir in the beaten egg to
  combine the mixture into a creamy sauce. return the
  shrimp to sauce, add the green onions and swirl in the
  sesame oil.
  
  Serves 2 as a complete meal, or up to 6 with other
  entrees.
  
  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.
  
  From an article by Joyce Jue, San Francisco Chronicle,
  1/6/93.
 
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