Subj : Shrimp With Lobster Sauce

Subj : Shrimp With Lobster Sauce
To : All
From : Ben Collver
Date : Sat Aug 24 2024 11:23 am

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp With Lobster Sauce
Categories: Chinese, Seafood
Yield: 4 Servings

1 lb Shrimp; raw, weighed with
-the shell

MMMMM--------------------------MARINADE-------------------------------
1/2 Egg white
1/4 ts Salt
1 ts Water
1 ts Corn starch
1 tb Sherry
1/4 ts Sugar
2 Eggs
2 cl Garlic
2 ts Fermented black beans
2 sl Fresh ginger root
2 Scallions; white and green
-parts

MMMMM---------------------------BINDER--------------------------------
1/2 tb Corn starch
2 tb Chicken stock
1 tb Sherry
1 ts Dark soy sauce
1/2 ts Sugar
1/2 c Chicken stock
1/4 lb Ground pork (1/2 c)
2 tb Peanut oil

Shell, devein, split, wash, drain, and dry shrimp. Mix shrimp with
the 1/2 egg white, 1/4 ts salt, 1 ts corn starch, 1 tb sherry, and
1/4 ts sugar. Refrigerate for at least 1/2 hour, up to 12 hours. Beat
the 2 eggs lightly. Mince the garlic, black beans, and ginger. Cut
the scallions into 2" pieces. Dissolve 1/2 tb corn starch in 2 tb
chicken stock. Into a small bowl put 1 tb sherry, 1 ts soy sauce, and
1/2 ts sugar. Measure into another bowl 1/2 cup stock. Set aside
1/2 cup ground pork.

Place wok over high flame for 30 seconds. Add 2 tb oil and heat for 20
seconds or until oil is very hot but not smoking. Add the black beans,
garlic, and ginger, Stir-fry 15 seconds. Add pork and continue
stirring until the pork turns white (3 minutes). Restir shrimp in
marinade with chopsticks; then add to wok and stir-fry until they
turn pink (2 to 3 minutes). Add 1 tb sherry, 1 ts soy sauce, and 1/2
ts sugar. Mix well. Add scallions. Mix again. Add 1/2 cup stock.
Bring to a boil. Cover and cook over a medium flame for 2 to 3
minutes. Remix binder and add, pouring with one hand while you stir
with the other until the liquid thickens. Stir in the eggs, turning
off the flame immediately. Empty contents of wok into a heated
serving dish. Serve immediately.

Timing:

This, as all other fish and seafood dishes, would suffer if kept warm
or rewarmed, and should therefore be served immediately.

Substitutions:

For the shrimp you can substitute a 1-1/4 lb lobster. Cut it in
serving pieces, omit the marinade, and proceed as recipe indicates.

You can substitute 14 oz scallops. If you use bay scallops, leave them
whole; if you use sea scallops, cut each one into 3 slices across as
you would a water chestnut. Marinate both as you would shrimp.

Or you can substitute 1 lb of soft-shell crabs. Coat in flour and
shake off excess, then add when recipe indicates to add shrimp. Saute
for 2 minutes on each side. Proceed with recipe as indicated.

Tips:

It is important that the flame be turned off immediately after the
eggs are added to achieve a smooth, flowing sauce.

Most Americans are used to eating this dish with an abundance of sauce
because many of the Chinese-American restaurants serve it this way.
The recipe given here is a more authentic version. If you prefer more
sauce, increase the stock from 1/2 to 3/4 cup, and the binder from
1/2 to 1 tb corn starch.

Recipe by Steve Kramer

Recipe FROM: <https://web.archive.org/web/20170328104733/
http://recfoodcooking.org/sigs/Steve Kramer/
Shrimp with Lobster Sauce.html>

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