---------- Recipe via Meal-Master (tm) v8.04

     Title: Shrimp In Lobster Sauce
Categories: Main dish, Seafood, Chinese
     Yield: 6 servings


      48    Shrimp; large size,
            - unshelled
     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
            Corn starch paste

 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 until
 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 tb oil, add beans
 and garlic, stir until 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 corn starch
 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.

 From: Marty Feins (BGNJ11A)

 From: Sweeney <[email protected]>
 Date: Mon, 28 Oct 1996 21:36:31 +0800

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