LOCATION: Recipes >> Asian >> Shrimp Lobster Sauce
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Shrimp Lobster Sauce
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Shrimp with Lobster Sauce
1 lb shrimp, peeled and deveined
1/4 lb pork
2 eggs
3 scallions, cut into 1 and 1/2 inch lengths
2 slices ginger, shredded
1 clove garlic, minced
1 tsp sugar
2 tsp cornstarch
1 tsp salted, cured soybeans, washed and crushed
1 tsp MSG
1 Tbsp dark soy sauce
1/2 cup stock or water
2 Tbsp oil
2 Tbsp sherry
Chinese parsley for garnish
Chop or course-grind the pork. Crack eggs into a bowl and just
break yolks with a fork (don't beat well.)
Mix together sugar, cornstarch, soybeans, MSG, soy sauce, and stock,
set aside.
Heat wok hot and dry. Put in the oil, then the ginger and garlic
to brown. Add the pork and stir fry for 2 minutes. Add the
scallions. Put in the shrimp and fry 2 minutes more. Pour the
sherry over and cover at once. Cook 1 minute more covered. Lift
cover and stir in the sauce mixture. Cook until gravy slightly
thickens. Pour the eggs evenly over the shrimp (don't stir).
Cover the pan and turn off heat. Allow eggs to get slightly firm
(about 2 minutes.) Scoop into serving dish, top with Chinese
parsley (cilantro) and serve with plain cooked rice.
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