Shrimp in Lobster-Style Sauce |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 3 |
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This is my version of Madame Wong's Lobster Cantonese . I came up with this when my husband asked me to cook one of his chinese restaurant favorites, 'shrimp in lobster sauce'. I know it looks like a long list of ingredients and steps but once you have all the ingredients ready, the cooking goes fast. Ingredients:
1 lb large shrimp, peeled and deveined |
1 garlic clove, minced |
1 tablespoon preserved black bean, pounded and soaked in |
1 tablespoon water |
4 tablespoons oil, divided |
1 tablespoon ginger, chopped fine |
1 green onion, chopped fine |
1/4 lb ground pork |
2 tablespoons sherry wine |
1 tablespoon light soy sauce |
1 cup chicken stock |
1 tablespoon cornstarch, dissolved in |
2 tablespoons cold water |
2 green onions, cut into 1 inch pieces |
1 egg, beaten |
Directions:
1. Wash shrimp and pat dry.
2. Mix garlic with black bean mixture in a bowl, stir well.
3. Heat 1 T. oil in a wok, add shrimp and stir-fry until color changes and they begin to curl. Remove (shrimp will be cooked again).
4. Heat 1 T. of oil in wok, add black bean mixture and stir-fry for 1 minute. Remove.
5. Heat 2 T. oil in wok, add ginger and scallion and stir-fry until there is an aroma, about 1 minute. Add pork. Stir-fry until color changes. Add 1 T. of sherry, soy sauce, black bean mixture and stock. Bring to a boil.
6. Add shrimp to meat mixture. Add 1 T. sherry. Cover and cook 3 minutes over medium heat.
7. Remove lid. Bring to boil. Thicken gravy with dissolved cornstarch. Season with salt if desired. Add scallions. Slowly pour in beaten egg. Stir-fry about 1 minute.
8. Serve over steamed rice.
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