Chinese recipes |
Shrimp In Chinese Lobster Sauce |
1 lb jumbo shrimp (21-25 per pound) 1 tablespoon fermented black beans 2 garlic cloves, minced 1 quarter-sized slice fresh ginger, p; eeled, minced 1 tablespoon shao hsing rice wine, or dry sherry 2 tablespoon peanut or corn oil 1/2 teaspoon salt 6 oz ground pork butt 1 small onion, cut into 1-inch cubes 1 bell pepper, cut into 1-inch cubes 1/2 teaspoon sugar 1 big pinch white pepper 1/2 tablespoon light soy sauce 3/4 cup chicken stock 2 teaspoon cornstarch, blended with i tablespo; on water 1 large egg, lightly beaten 1 green onion, chopped 1 teaspoon asian sesame oil |
Shell and de-vein the shrimp. Butterfly shrimp by slicing them down the length of the back, stopping just above the tail. Rinse with cold water and blot dry. |