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Shrimp in what lobster sauce

List of Ingredients




Shrimp in Lobster Sauce

This fascinating dish has no lobster in it.

1 pound jumbo shrimp, shelled, deveined, and butterflied
1 tablespoon fermented black beans
2 cloves garlic, minced
1 quarter-sized slice fresh ginger, peeled, minced
1 tablespoon Shao Hsing rice wine (or dry)
2 tablespoons peanut or corn oil
1/2 teaspoon salt
6 ounces ground pork butt
1 small onion diced
1 green bell pepper, diced
1/2 teaspoon granulated sugar
pinch of white pepper
1/2 tablespoon light soy sauce
3/4 cup chicken stock
2 teaspoons cornstarch mixed with 2 teaspoons water
1 egg, lightly beaten
1 green onion, chopped
1 teaspoon sesame oil

Cover the black beans with lukewarm water and soak 5 minutes.
Drain.
Combine with the minced garlic and ginger; gently crush into a paste.
Mix in 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 opaque, about
1 minute.
Remove to a dish and keep warm.
Reheat wok over medium heat; add remaining tablespoon of oil and salt.
Add the black bean paste and sauté 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 thickens.



Recipe