Shrimp in Chinese Lobster Sauce
| Yield: | 2 Servings |
| Categories: | Chinese, Fish |
| Stephen Ceideburg | ||
| 1 | lb | Jumbo shrimp (21-25 per pound) |
| 1 | tb | Fermented black beans |
| 2 | Garlic cloves, minced | |
| 1 | Quarter-sized slice fresh ginger, peeled, minced | |
| 1 | tb | Shao Hsing rice wine, or dry sherry |
| 2 | tb | Peanut or corn oil |
| 1/2 | ts | Salt |
| 6 | oz | Ground pork butt |
| 1 | sm | Onion, cut into 1-inch cubes |
| 1 | Bell pepper, cut into 1-inch cubes | |
| 1/2 | ts | Sugar |
| Big pinch white pepper | ||
| 1/2 | tb | Light soy sauce |
| 3/4 | c | Chicken stock |
| Cornstarch, blended with: | ||
| 1 | tb | Water |
| 1 | lg | Egg, lightly beaten |
| 1 | Green onion, chopped | |
| 1 | ts | Asian sesame oil |
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