---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SHRIMP IN CHINESE LOBSTER SAUCE
  Categories: Chinese, Fish
       Yield: 2 servings
  
            Stephen Ceideburg
       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:
       1 tb Water
       1 lg Egg, lightly beaten
       1    Green onion, chopped
       1 ts Asian sesame oil
  
   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 mixture thick- ens, about 20 seconds.
   
   Turn off the heat and slowly stir in the beaten egg to
   combine the mixture into a creamy sauce. return the
   shrimp to sauce, add the green onions and swirl in the
   sesame oil.
   
   Serves 2 as a complete meal, or up to 6 with other
   entrees.
   
   PER SERVING (6servings): 225 calories, 19 g protein, 5
   g carbohydrate, 14 g fat (4 g saturated), 149 mg
   cholesterol, 530 mg sodium, 0 g fiber.
   
   From an article by Joyce Jue, San Francisco Chronicle,
   1/6/93.
  
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