Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Chinese, Stir-Fried Shrimp w Lobster Sau

List of Ingredients




Chinese, Stir-Fried Shrimp w Lobster Sauce; 7-21-01

Velvet Marinade and Shrimp:
1 large egg white
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon kosher salt
1 tablespoon cornstarch
1 pound fresh shrimp, shelled and deveined

Aromatics:
1 tablespoon finely minced fresh ginger
1 tablespoon finely minced fresh garlic
2 tablespoons thinly slice green and white scallion rings
1 teaspoon fermented black beans, rinsed and drained

Sauce:
2 tablespoons peanut oil
1/4 pound ground pork
2 teaspoons Chinese rice wine or dry sherry
2 cups defatted, unsalted chicken stock
1 teaspoon sugar
1 egg, lightly beaten
1 teaspoon cornstarch dissoved in 1 tablespoon cold chicken stock or water
2 scallions cut into 1-inch pieces

In a bowl, briskly whisk together the marinade ingredients through the
cornstarch until smooth and thick. Add the shrimp and toss well. Cover and
marinate in the refrigerator for 3 to 24 hours. Let come to room temperature
and re-toss before cooking.

Combine the aromatics in a small dish; cover until ready to use.
About 15 minutes before serving, bring 4 cups of water to a steaming near
simmer. Add the shrimp, stir to separate, and cook until the outside turns
60% opaque and pink, about 20 seconds. Drain and set aside. The shrimp will
be raw in the center.

Heat a wok or large heavy skillet over high heat until hot enough to
evaporate a bead of water on contact. Add 2 tablespoons of the oil and swirl
to glaze pan. When the oil is hot enough to sizzle a scallion ring on
contact, reduce the heat to moderate and add the aromatics. Stir gently
until fully fragrant, 20 to 30 seconds, adjusting the heat so they foam
without browning.

Add the ground pork, stir-frying and separating the meat till it is fully
brown. Add the shrimp and stir-fry for about a minute. Stir in the sherry,
chicken stock, and sugar, and let the liquids come to a simmer.

Holding the container with the beaten egg over the wok, drizzle the egg
slowly into the simmering liquid, stirring gently with a fork.
Stir the cornstarch mixture into the wok, stirring till thickened.
Garnish with scallion pieces.


Recipe