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Lobster Sauce (Cantonese)

Source of Recipe

Larry


List of Ingredients

2 teaspoons fermented black beans
1 garlic clove
1/4 pound ground pork
2 scallion stalks

Mixture:
1 tablespoon soy sauce
1 tablespoon sherry
1/2 teaspoon sugar
1/2 cup water

1 1/2 tablespoons oil
1 tablespoon cornstarch
2 tablespoons water
2 eggs, beaten


Serves 4 to 6

Ingredients:
lobster sauce
1/2 pound shrimp
1 tablespoon cornstarch
2 teaspoons sherry
2 tablespoons oil
1/2 teaspoon salt






Recipe

Mix together the soy sauce, sherry, sugar, and water in a small bowl. Set aside. Beat the eggs lightly and set aside.

Wash black beans and let sit for a few minutes to soften. Mince the garlic clove. Mash it together with the soaked black beans.
Cut the scallions into sections approximately 1/2 inch long. Add to the soy sauce/sherry/sugar and water mixture.

Heat wok and add oil, swirling to coat the sides. When oil is ready, add the mashed black beans and garlic and stir-fry briefly. Add the ground pork, and stir-fry until it changes color.

Give the scallion/soy sauce mixture a quick stir and add to the wok. Bring to heat heat, and then cook, covered, under medium heat for about 3 minutes.

While the ingredients are cooking, mix together the cornstarch and water to form a paste. Add to wok, stirring to thicken the sauce.
Give the beaten eggs a quick stir and add, stirring. Remove the sauce from the heat, pour over shrimp or lobster and serve.

(This recipe is adapted from The Thousand Recipe Chinese Cookbook by Gloria Bley Miller).

To Serve with shrimp, see below:
Make the lobster sauce first, and keep it warm.
Remove the shells from the shrimp. Devein by cutting a slice down the back of the shrimp and removing the vein. Rinse the shrimp in cold water, drain and place in a bowl.

Mix the cornstarch and sherry, and coat the shrimp with the mixture. Let stand in refrigerator for at least 2 hours.

Heat 2 tablespoons of oil in wok, swirling it to coat the sides. When oil is hot (a piece of shrimp will sizzle when dipped in it), add the salt and then the shrimp.

Stir-fry until the shrimp changes color and turns pink.

Add the shrimp to the lobster sauce and cook over low heat for 1 to 2 minutes. Can garnish with additional scallions and/or baby peas.

Serve immediately.