---------- 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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