Shrimp in Lobster Sauce

60 minutes Prep: 40 minutes Cook: 20 minutes

2161 calories per serving view nutrition facts

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1	pound	shrimp	medium, completely shelled, tails removed, cleaned and blotted dry

Marinade
1	each	egg white	lightly beaten
1	teaspoon	cornstarch
1 1/2	cups	peanut oil	for deep-frying

Sauce
1/2	pound	pork	coarsely ground
2	tablespoons	peanut oil
1 1/2	tablespoons	black beans, fermented	chinese
2	tablespoons	garlic	coarsely chopped
1	teaspoon	ginger root	finely chopped
2	each	scallions, spring or green onions	finely chopped
1 1/2	tablespoons	soy sauce	thin
2	tablespoons	rice wine	or dry sherry
1/4	teaspoon	sugar
1	pinch	salt
1/2	cup	chicken broth
1	tablespoon	cornstarch	dissolved in
2	tablespoons	chicken broth	(cold)
1	each	egg	beaten with
2	teaspoons	sesame oil

Marinate the shrimp in the egg white and cornstarch for 20 minutes in the refrigerator.

Fry the shrimp in 1 1/2 cups oil at a moderate temperature (325F).

Or, to simplify, stir-fry them in a wok in 3 tablespoons of oil just until they turn opaque.

Remove them from the wok.

Brown the ground pork in 2 tablespoons of oil.

Add the rest of the sauce ingredients.

Bring them to a boil and add the cornstarch to thicken the sauce lightly.

Turn off the heat.

Stir in the beaten egg, pulling the clumps of egg into thin strands with chopsticks as they cook.

Stir in the cooked shrimp to coat them with the sauce.

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Serving Size 673g

Amount per Serving

Calories 2161 82% of calories from fat