Shrimp in Lobster Sauce

Shrimp in Lobster Sauce Ingredients

1 lb Medium shrimp	2 Scallions; finely chopped
MARINADE	1 1/2 tb Thin soy sauce
1 Egg white; lightly beaten	2 tb Chinese rice wine
1 ts Cornstarch	1/4 ts Sugar
1 1/2 c Peanut oil for deep-frying	1 pn Salt
SAUCE	1/2 c Chicken broth
1/2 lb Pork, coarsely ground	1 tb Cornstarch; dissolved in
2 tb Peanut oil	2 tb Chicken broth; (cold)
1 1/2 tb Chinese fermented blk. beans	1 Egg; beaten with
2 tb Coarsely chopped garlic	2 ts Sesame oil
1 ts Finely chopped ginger root

Instructions for Shrimp in Lobster Sauce

MARINATE THE SHRIMP in the egg white and cornstarch for 20 minutes in the refrigerator. Fry the shrimp in 1 1/2 cups oil at a moderate temperature (325F). Or, to simplify, stir-fry them in a wok in 3 tablespoons of oil just until they turn opaque. Remove them from the wok. Brown the ground pork in 2 tablespoons of oil. Add the rest of the sauce ingredients. Bring them to a boil and add the cornstarch to thicken the sauce lightly. Turn off the heat. Stir in the beaten egg, pulling the clumps of egg into thin strands with chopsticks as they cook. Stir in the cooked shrimp to coat them with the sauce. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ShrimpCuisine: Uncategorized

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