Shrimp cantonese (aka shrimp in lobster sauce)

4 servings

Ingredients

Quantity Ingredient
1 pounds Shrimp, shelled, tailed, deveined, rinsed, and towel dried
1 Egg white beaten with
1 teaspoon Cornstarch
3 tablespoons Vegetable oil
8 ounces Ground pork
4 teaspoons Salted black beans
2 tablespoons Garlic, minced
1 teaspoon Fresh ginger, minced fine
2 Scallions, minced
5 teaspoons Soy sauce
2 tablespoons Dry sherry or rice wine
¼ teaspoon Sugar
½ cup Chicken broth
1 tablespoon Cornstarch dissolved in
2 tablespoons Cold chicken broth
1 Egg beaten with
2 teaspoons Sesame oil

Directions

Beat egg white with cornstarch. Add shrimp, mix well, and refrigerate for at least 15 min or up to an hour. Stir-fry in 3 T oil just until done. Remove to a warming oven with a slotted spoon.

In the same oil (if it's not too yucky) brown the pork. Add next 8 ingredients. Bring to a boil and add cornstarch-water. Return to the boil and cook until thickened. Remove pan from heat and stir in the egg; fuss with the mixture so the egg becomes thin filaments rather than a big glob in the middle of the pan. Stir in the cooked shrimp and toss with the sauce. Serve immediately.

You may substitute 1 1-½# steamed, cut-up lobster for the shrimp to make Lobster Cantonese (or Lobster in lobster sauce). This will serve 2-3.

Adapted from a recipe by Ken Hom and posted by Michael Loo

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