Recipe: Shrimp Or Lobster Cantonese (aka Shrimp in Lobster Sauce)

Shrimp Cantonese (aka Shrimp in Lobster Sauce)
Yield: 4 servings

1 lb shrimp, shelled, tailed, deveined, rinsed, and towel dried*
1 egg white beaten with 1 tsp cornstarch
3 tbsp vegetable oil
8 oz ground pork
4 tsp salted black beans
2 tbsp garlic, minced
1 tsp fresh ginger, minced fine
2 scallions, minced
5 tsp soy sauce
2 tbsp dry sherry or rice wine
1/4 tsp sugar
1/2 cup chicken broth
1 tbsp cornstarch dissolved in
2 tbsp cold chicken broth
1 egg beaten with
2 tsp sesame oil

Beat egg white with cornstarch. Add shrimp, mix well, and refrigerate for at least 15 minutes or up to an hour.

Stir-fry in 3 Tbsp oil just until done. Remove to a warming oven with a slotted spoon.

In the same oil (if it's not too yucky) brown the pork.

Add next 8 ingredients. Bring to a boil and add cornstarch-water. Return to the boil and cook until thickened.

Remove pan from heat and stir in the egg; fuss with the mixture so the egg becomes thin filaments rather than a big glob in the middle of the pan. Stir in the cooked shrimp and toss with the sauce. Serve immediately.

*You may substitute 1 to 1-1/2 lbs steamed, cut-up lobster for the shrimp to make Lobster Cantonese (or Lobster in lobster sauce).

Servings: 2-3