Preparation:
Contrary to popular belief, lobster sauce does not contain lobster. It's delicious served OVER lobster or shrimp.
Lobster Sauce: Soak salted black beans for 10 minutes; rinse and drain. Mash with garlic. Cut green onions in 1/2" sections. In small bowl, beat egg with water.
Shrimp: Shell, devein and butterfly shrimp. To butterfly shrimp, slice along the back about 3/4 of the way through the flesh with a small paring knife. Spread shrimp open; cover but do not refrigerate.
To stir-fry, heat wok to medium-high. When hot, dribble oil around side of pan. Put shrimp in wok all at once, and start tossing. Keep shrimp in motion, so they will cook uniformly. When they just begin to curl, remove to the serving dish.
Heat wok to medium; add remaining oil. When oil is hot (not smoking) add garlic/bean mixture. Stir briskly until aroma of beans and garlic is strong, but don't overcook.
Add ground pork in little pieces; stir-fry until cooked, about 4 minutes. Add broth, soy sauce and sugar, stirring while mixture comes to a boil.
Thicken mixture with corn- starch paste to create a light cream-like sauce (not too thick). Slowly stir in beaten egg. Cook briefly. Add shrimp. Mix and serv |
