*  Exported from  MasterCook  *
 
                  CHINESE: SHRIMP IN CHINESE LOBSTER SAUCE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main dish                        Chinese
                 Seafood                          Ethnic
                 Pork
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         INGREDIENTS:
    1       lb           Jumbo shrimp (21-25 per
                         -pound)
    1       tb           Fermented black beans
    2                    Garlic cloves, minced
    1                    Quarter-sized slice fresh
                         -ginger, peeled, minced
    1       tb           Shao Hsing rice wine, or dry
                         -sherry
    2       tb           Peanut or corn oil
      1/2   ts           Salt
    6       oz           Ground pork butt
    1       sm           Onion, cut into 1-inch cubes
    1                    Bell pepper, cut into 1-inch
                         -cubes
      1/2   ts           Sugar
                         Big pinch white pepper
      1/2   tb           Light soy sauce
      3/4   c            Chicken stock
    2       ts           Cornstarch, blended with I
                         -tablespoon water
    1       lg           Egg, lightly beaten
    1                    Green onion, chopped
    1       t            Asian sesame oil
 
   Serves
   
   SHRIMP IN CHINESE LOBSTER SAUCE
   
   INSTRUCTIONS:
   
   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 saute 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 mixt--- TBBS v2.1/NM ! Origin:
   G.A.D.M. 4-lines TBBS Hayward,CA.(510) 581-3019 (1:215/208)
  
 
 
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