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Shrimp In Lobster Sauce

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    Source: www.cookingrecipes4u.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B12, H, E
    MineralsZinc, Copper, Natrium, Fluorine, Chromium, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 lb Medium shrimp

    2. - completely shelled, - tails removed, - cleaned and blotted dry

    3. --MARINADE-- 1 Egg white; lightly beaten

    4. 1 ts Cornstarch

    5. 1 1/2 c Peanut oil for deep-frying

    6. --SAUCE-- 1/2 lb Pork, coarsely ground

    7. 2 tb Peanut oil

    8. 1 1/2 tb Chinese fermented blk. beans

    9. 2 tb Coarsely chopped garlic

    10. 1 ts Finely chopped ginger root

    11. 2 Scallions; finely chopped

    12. 1 1/2 tb Thin soy sauce

    13. 2 tb Chinese rice wine

    14. 1/4 ts Sugar

    15. 1 pn Salt

    16. 1/2 c Chicken broth

    17. 1 tb Cornstarch; dissolved in

    18. 2 tb Chicken broth; (cold)

    19. 1 Egg; beaten with

    20. 2 ts Sesame oil

    21. 20 minutes in the refrigerator. Fry the shrimp in

    22. 1 1/2 cups oil at a moderate temperature (325F). Or,

    Instructions Jump to Ingredients ↑

    1. 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. --

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