Title: SHRIMP WITH SAUCE
Categories: Chinese, Seafood
Yield: 6 servings
1 lb Small shrimp
1/4 c Peanut oil
1 tb Pale dry sherry
1 ts Fermented black beans
1 ts Chopped garlic
1/4 ts Sugar
1 tb Soy sauce
1/8 ts Black pepper
2 Fine chopped scallions
1 c Chicken broth
2 tb Cornstarch
2 Lightly beaten eggs
Clean and devein shrimp but leave the tail shell
attached. Chop fermented black beans. Set a 12 inch
wok or 10 inch skillet over high heat for 30 seconds.
Pour in 2 tablespoon of the oil, swirl about in the
pan and heat for another 30 seconds, turning down the
heat to moderate if the oil begins to smoke. Drop in
th shrimp and stir-fry for about 1 minute, or until
the shrimp turn pink. Stir in the sherry, then remove
the shrimp mixture to a plate. Add the remaining 2
tablespoon oil to the pan. Add the fermented black
beans and garlic, and stir for a few seconds, making
sure garlic doesn't burn. Stir in soy sauce, sugar,
pepper, scallions and reserved shrimp, them pour in
the chicken stock. Cover the pan and bring the stock
to a boil. Dissolve 2 tablespoon cornstarch in 3
tablespoon of chicken stock. Add it to the pan. When
sauce has thickened and becomes clear, about 30
seconds, pour in the beaten eggs in a slow stream.
Meanwhile, with a large spoon, lifting the contents of
the pan gently from the sides so that the eggs merge
with all ingredients without further cooking. Transfer
to a heated plate and serve.
