Shrimp In Chinese Lobster Sauce

Recipe Ingredients

		Ingredients
1 lb	454g / 16oz	Jumbo shrimp - (21-25 per, pound)
1 tablespoon	15ml	Fermented black beans
2		Garlic cloves - minced
1		Quarter-sized slice fresh - ginger, peeled, minced
1 tablespoon	15ml	Shao Hsing rice wine - or dry
2 tablespoons	30ml	Peanut or corn oil
1/2 teaspoon	2.5ml	Salt
6 oz	170g	Ground pork butt
1 oz	28g	Onion - cut into 1-inch (small) cube
1		Bell pepper - cut into 1-inch
1/2 teaspoon	2.5ml	Sugar
1		Pinch white pepper
1/2 tablespoon	7.5ml	Light soy sauce
3/4 cup	177ml	Chicken stock
2 teaspoons	10ml	Cornstarch - blended with i
		Water
1		Egg - lightly beaten (large)
1		Green onion - chopped
1 teaspoon	5ml	Asian sesame oil

Recipe Instructions

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 thickens.

Serve immediately.

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