Shrimp In Lobster Sauce

Recipe Ingredients

48		Shrimp; large size - unshelled
1/4 cup	59ml	Oil - for stir fry
		Lobster Sauce
2 tablespoons	30ml	Black beans - fermented
3 cups	279g / 9.8oz	Garlic - minced
6		Green onions - chopped
3		Egg - beaten (large)
3 tablespoons	45ml	Water
1 1/2 lbs	681g / 24oz	Pork - ground or beef
1 1/2 cups	355ml	Chicken stock
1 1/2 tablespoons	22ml	Soy sauce - thin
1 tablespoon	15ml	Sugar
		Cornstarch paste - do not u

Recipe Instructions

Peel, devein and butterfly shrimp. To butterfly, with a sharp knife, cut through the back about 3/4 of the way. Do not cut all the way through, remove black vein. set aside.

Heat wok till smoking, add oil, put all shrimp in at once, stir fry, keeping them in motion continuously so they cook evenly.

When they begin to curl, remove and set aside. Soak black beans, rinse and mash. Heat wok, add 2 tbs oil, add beans and garlic, stir till aroma is strong, add meat in small pieces, stir fry until cooked, about 4 minutes.

Add broth, soy and sugar, stirring until it comes to a boil. Thicken mixture with cornstarch paste, a little at a time, do not let it get too thick, should be like a cream sauce. Slowly stir in beaten eggs. Cook one minute, then add shrimp.

Mix well and serve. *note* Fermented black beans have a flavor that is very unique. Do not substitute with any other black bean mixture as it will change the taste quite a bit.

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