Chinese: Shrimp in Chinese Lobster Sauce
Yield
6 servingsPrep
10 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
21-25 per pound, jumbo |
|
| 1 | tablespoon |
black beans
fermented |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | each |
ginger
quater size, fresh, peeled, minced |
*
|
| 1 | tablespoon |
chinese (xiao xiang) wine
or dry sherry |
* |
| 2 | tablespoons |
peanut oil
or corn oil |
|
| ½ | teaspoon |
salt
|
|
| 6 | ounces |
pork shoulder
|
|
| 1 | small |
onions
cut into 1-inch cubes |
|
| 1 | each |
sweet red bell peppers
cut into 1-inch, cubes |
|
| ½ | teaspoon |
sugar
|
|
| 1 | x |
white pepper
to taste |
*
|
| ½ | tablespoon |
soy sauce, light
|
|
| ¾ | cup |
chicken broth
|
|
| 2 | teaspoons |
cornstarch
blended with 1 tablespoon water |
|
| 1 | large |
eggs
lightly beaten |
|
| 1 | each |
scallions, spring or green onions
chopped |
|
| 1 | teaspoon |
sesame oil
asian |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
21-25 per pound, jumbo |
|
| 15 | ml |
black beans
fermented |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | each |
ginger
quater size, fresh, peeled, minced |
*
|
| 15 | ml |
chinese (xiao xiang) wine
or dry sherry |
* |
| 3E+1 | ml |
peanut oil
or corn oil |
|
| 2.5 | ml |
salt
|
|
| 173.4 | ml/g |
pork shoulder
|
|
| 1 | small |
onions
cut into 1-inch cubes |
|
| 1 | each |
sweet red bell peppers
cut into 1-inch, cubes |
|
| 2.5 | ml |
sugar
|
|
| 1 | x |
white pepper
to taste |
*
|
| 7.5 | ml |
soy sauce, light
|
|
| 177 | ml |
chicken broth
|
|
| 1E+1 | ml |
cornstarch
blended with 1 tablespoon water |
|
| 1 | large |
eggs
lightly beaten |
|
| 1 | each |
scallions, spring or green onions
chopped |
|
| 5 | ml |
sesame oil
asian |
|
Directions
Shell and de-vein the shrimp.
Butterfly shrimp by slicing them down the length of the back, stopping just above the tail.
Rinse with cold water and blot dry.
Cover the black beans with lukewarm water; let soak for 5 minutes.
Drain.
Combine with the minced garlic and ginger; gently crush into a paste.
Mix in the 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 bright orange, about 1 minute.
Remove to a dish and keep warm.
Reheat wok over medium heat; add remaining tablespoon of oil and the 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.
