Favorite Shrimp in Lobster Sauce
Favorite Shrimp in Lobster Sauce recipe
Yield
8 servingsPrep
25 minCook
20 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
medium, completely shelled, tails removed, cleaned and blotted dry |
|
| Marinade | |||
| 1 | large |
egg whites
lightly beaten |
|
| 1 | teaspoon |
cornstarch
|
|
|
peanut oil
for deep-frying, about 1 1/2 cups |
*
|
||
| Sauce | |||
| ½ | pound |
pork
coarsely ground |
|
| 2 | tablespoons |
peanut oil
|
|
| 1 ½ | tablespoons |
black beans, fermented
chinese |
* |
| 2 | tablespoons |
garlic
coarsely chopped |
|
| 1 | teaspoon |
ginger root
finely chopped |
|
| 2 |
scallions, spring or green onions
finely chopped |
*
|
|
| 1 ½ | tablespoons |
soy sauce, tamari
thin |
|
| 2 | tablespoons |
rice wine
or dry sherry |
|
| ¼ | teaspoon |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| ½ | cup |
chicken broth
|
|
| 1 | tablespoon |
cornstarch
dissolved in |
|
| 2 | tablespoons |
chicken broth
(cold) |
|
| 1 | large |
eggs
beaten with |
|
| 2 | teaspoons |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
medium, completely shelled, tails removed, cleaned and blotted dry |
|
| Marinade | |||
| 1 | each |
egg whites
lightly beaten |
|
| 5 | ml |
cornstarch
|
|
| 355 | ml |
peanut oil
for deep-frying, about 1 1/2 cups |
*
|
| Sauce | |||
| 226.8 | g |
pork
coarsely ground |
|
| 3E+1 | ml |
peanut oil
|
|
| 23 | ml |
black beans, fermented
chinese |
* |
| 3E+1 | ml |
garlic
coarsely chopped |
|
| 5 | ml |
ginger root
finely chopped |
|
| 2 | each |
scallions, spring or green onions
finely chopped |
*
|
| 23 | ml |
soy sauce, tamari
thin |
|
| 3E+1 | ml |
rice wine
or dry sherry |
|
| 1.3 | ml |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| 118 | ml |
chicken broth
|
|
| 15 | ml |
cornstarch
dissolved in |
|
| 3E+1 | ml |
chicken broth
(cold) |
|
| 1 | each |
eggs
beaten with |
|
| 1E+1 | ml |
sesame oil
|
|
Directions
Marinate the shrimp in the egg white and cornstarch for 20 minutes in the refrigerator. Fry the shrimp in 1½ 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.
