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Shrimp In Lobster Sauce Recipe

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    Source: www.yumyum.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. 1 ts Finely chopped ginger root

    3. 2 Scallions, finely chopped

    4. 1 1/2 tb Thin soy sauce

    5. 2 tb Chinese rice wine

    6. OR - Dry sherry

    7. 1/4 ts Sugar

    8. 1 pn Salt

    9. 1/2 c Chicken broth

    10. 1 tb Cornstarch, dissolved in

    11. 2 tb Chicken broth, (cold)

    12. 1 Egg, beaten with

    13. 2 tb Coarsely chopped garlic

    14. beans

    15. completely shelled, tails removed, cleaned and blotted dry

    16. MARINADE -- 1 Egg white, lightly beaten

    17. 1 ts Cornstarch

    18. 1 1/2 c Peanut oil for deep-frying

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

    20. 2 tb Peanut oil

    21. 1 1/2 tb Chinese fermented black

    22. 2 ts Sesame oil

    Instructions Jump to Ingredients ↑

    1. MARINATE THE SHRIMP in the egg white and cornstarch for 20 minutes in the refrigerator.

    2. Fry the shrimp in 1 1/2 cups oil at a moderate temperature (325F).

    3. Or, to simplify, stir-fry them in a wok in 3 tablespoons of oil just until they turn opaque.

    4. Remove them from the wok.

    5. Brown the ground pork in 2 tablespoons of oil.

    6. Add the rest of the sauce ingredients.

    7. Bring them to a boil and add the cornstarch to thicken the sauce lightly.

    8. Turn off the heat.

    9. Stir in the beaten egg, pulling the clumps of egg into thin strands with chopsticks as they cook.

    10. Stir in the cooked shrimp to coat them with the sauce.

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