16 Raw shrimp, 3-inch unshelled
2 tb Oil for stir-fry
LOBSTER SAUCE:
2 ts Salted black beans
1 lg Clove garlic, minced
2 Green onions
1 lg Egg
1 tb Water
2 tb Cooking oil
1/2 lb Ground pork (not sausage)
1/2 c Chicken broth
1/2 tb Thin soy sauce
1 ts Sugar
Cornstarch paste
Contrary to popular belief, lobster sauce does not
contain lobster. It's delicious served OVER lobster or
shrimp.
Lobster Sauce: Soak salted black beans for 10
minutes; rinse & drain. Mash with garlic. Cut green
onions in 1/2" sections. In small bowl, beat egg with
water.
Shrimp: Shell, devein & butterfly shrimp. To butterfly
shrimp, slice along the back about 3/4 of the way
through the flesh with a small paring knife. Spread
shrimp open; cover but do not refrigerate.
To stir-fry, heat wok to medium-high. When hot,
dribble oil around side of pan. Put shrimp in wok all
at once, & start tossing. Keep shrimp in motion, so
they will cook uniformly. When they just begin to
curl, remove to the serving dish.
Heat wok to medium; add remaining oil. When oil is
hot (not smoking) add garlic/bean mixture. Stir
briskly until aroma of beans & garlic is strong, but
don't overcook. Add ground pork in little pieces;
stir-fry until cooked, about 4 minutes. Add broth,
soy sauce & sugar, stirring while mixture comes to a
boil. Thicken mixture with corn- starch paste to
create a light cream-like sauce (not too thick).
Slowly stir in beaten egg. Cook briefly. Add shrimp.
Mix and serve.
