Shrimp with Lobster Sauce
Ingredients
- 1 each lb. Jumbo shrimp (21-25 per-pound)
- 1 each tb. Fermented black beans
- 2 each Garlic cloves, minced
- 1 each Quarter-sized slice fresh-ginger, peeled, minced
- 1 tbsp rice wine, or dry sherry
- 2 tbsp Peanut or corn oil
- 0.5 tsp Salt
- 6 each oz. Ground pork
- 1 each Onion, cut into 1-inch cubes
- 1 each Bell pepper, cut into 1-inch cubes
- 0.5 tsp Sugar
Instructions
- 1
Big pinch white pepper 1/2 tablespoon Light soy sauce 3/4 cup Chicken stock 2 teaspoon Cornstarch, blended with: 1 tb Water 1 large Egg, lightly beaten 1 Green onion, chopped 1 teaspoon sesame oil Shell and de-vein the shrimp.
- 2
Butterfly shrimp by slicing them down the length of the back, stopping just above the tail.
- 3
Rinse with cold water and blot dry.
- 4
Cover the black beans with lukewarm water; let soak for 5 minutes.
- 5
Combine with the minced garlic and ginger; gently crush into a paste.
- 6
Mix in the wine; set aside.
- 7
Place a wok over medium-high heat.
- 8
When hot, drizzle in half of the oil.
- 9
Add the shrimp and stir-fry until they begin to curl and turn bright orange, about 1 minute.
- 10
Remove to a dish and keep warm.
- 11
Reheat wok over medium heat; add remaining tablespoon of oil and the salt.
- 12
Add the black bean paste and saute a few seconds until it becomes aromatic.
- 13
Increase heat to medium-high.
- 14
Add the pork and stir-fry until the morsels are no longer pink, about 3 minutes.
- 15
Add onions, peppers, sugar, white pepper and soy sauce; toss together until the vegetables begin to soften, about 1 minute.
- 16
Add the stock and keep tossing until it comes to a boil.