Chinese: shrimp in chinese lobster sauce
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Chinese: shrimp in chinese lobster sauce
  Chinese    Shrimp    Lobster    Seafood    Pork    Sauces  
Last updated 6/12/2012 1:00:37 AM. Recipe ID 23811. Report a problem with this recipe.
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      Title: Chinese: shrimp in chinese lobster sauce
 Categories: Main dish, Chinese, Seafood, Ethnic, Pork
      Yield: 6 Servings
 
           INGREDIENTS:
      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
      2 ts Cornstarch, blended with I
           -tablespoon water
      1 lg Egg, lightly beaten
      1    Green onion, chopped
      1 ts Asian sesame oil
 
  Serves
  
  SHRIMP IN CHINESE LOBSTER SAUCE
  
  INSTRUCTIONS:
  
  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.
  
  Cover the black beans with lukewarm water; let soak for 5 minutes.
  Drain. Combine with the minced garlic and ginger; gently crush into a
  paste. Mix in the wine; set aside.
  
  Place a wok over medium-high heat. When hot, drizzle in half of the
  oil. Add the shrimp and stir-fry until they begin to curl and turn
  bright orange, about 1 minute. Remove to a dish and keep warm.
  
  Reheat wok over medium heat; add remaining tablespoon of oil and the
  salt. Add the black bean paste and saute a few seconds until it
  becomes aromatic. Increase heat to medium-high. Add the pork and
  stir-fry until the morsels are no longer pink, about 3 minutes.
  
  Add onions, peppers, sugar, white pepper and soy sauce; toss together
  until the vegetables begin to soften, about 1 minute. Add the stock
  and keep tossing until it comes to a boil.
  
  Stir the cornstarch mixture to recombine, then drizzle into the
  center of the work, stirring constantly, until mixt--- TBBS v2.1/NM !
  Origin: G.A.D.M. 4-lines TBBS Hayward,CA.(510) 581-3019 (1:215/208)
 




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Recipe ID 23811 (Apr 03, 2005)

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