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Shrimp With Lobster Sauce #1

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      Title: SHRIMP WITH LOBSTER SAUCE #1
 Categories: Chinese, Seafood
      Yield: 4 Servings
 
     16    Raw shrimp, 3-inch unshelled
      2 tb Oil for stir-fry
           LOBSTER SAUCE:
      2 ts Salted black beans
      1 lg Clove garlic, minced
      2    Green onions
      1 lg Egg
      1 tb Water
      2 tb Cooking oil
    1/2 lb Ground pork (not sausage)
    1/2 c  Chicken broth
    1/2 tb Thin soy sauce
      1 ts Sugar
           Cornstarch paste
 
  Contrary to popular belief, lobster sauce does not contain lobster.
  It's delicious served OVER lobster or shrimp.
  
  Lobster Sauce:  Soak salted black beans for 10 minutes; rinse &
  drain. Mash with garlic. Cut green onions in 1/2" sections. In small
  bowl, beat egg with water.
  
  Shrimp: Shell, devein & butterfly shrimp. To butterfly shrimp, slice
  along the back about 3/4 of the way through the flesh with a small
  paring knife. Spread shrimp open; cover but do not refrigerate.
  
  To stir-fry, heat wok to medium-high.  When hot, dribble oil around
  side of pan.  Put shrimp in wok all at once, & start tossing. Keep
  shrimp in motion, so they will cook uniformly. When they just begin
  to curl, remove to the serving dish.
  
  Heat wok to medium; add remaining oil.  When oil is hot (not smoking)
  add garlic/bean mixture.  Stir briskly until aroma of beans & garlic
  is strong, but don't overcook. Add ground pork in little pieces;
  stir-fry until cooked, about 4 minutes.  Add broth, soy sauce &
  sugar, stirring while mixture comes to a boil. Thicken mixture with
  corn- starch paste to create a light cream-like sauce (not too
  thick). Slowly stir in beaten egg. Cook briefly.  Add shrimp. Mix and
  serve.
 
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