Shrimp and Lobster Sauce
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| Meal type | Main Dish |
Ingredients
- 1/2lb shrimp (peeled and deveined)
- 2 Large eggs (1 separated)
- 2 tablespoons cornstarch
- 1 tablespoon toasted sesame oil
- 1 tablespoon freshly grated ginger
- 3 cloves minced garlic
- 2 tablespoons fermented black beans (also called salted black beans (optional))
- 2 tablespoons rice wine (available at Asian markets)
- 2 teaspoons sugar
- 1/2 cup chicken stock
- 1 tablespoon neutral oil (peanut or safflower)
- 4oz ground pork (try not to get flavored or seasoned ground pork)
- 2 scallion (sliceed thin on the diagonal)
Directions
| Step 1 | |
 Dry shrimp and Mix with egg white, 1 teaspoon of the sesame oil and 1 tablespoon of the cornstarch Bring a small pot of water to a boil, add pork to water, and stir to break up pork, simmer for 2 minutes and drain | |
| Step 2 | |
 In one bowl combine ginger, garlic and black beans In another bowl combine wine, soy sauce, stock, sugar and remaining sesame oil In a third bowl beat egg and remaining egg yolk In the last bowl mix the cornstarch and an equal amount of water to make a slurry | |
| Step 3 | |
| Heat a wok or large skillet on medium-high heat Add ginger mix, and stir fry for 30 seconds Add pork to pan, then add liquids Stir and bring to a boil | |
| Step 4 | |
 Add shrimp and cook until starting to turn pink Add cornstarch slurry and continue stirring until sauce thickens Add egg in a thin stream across the width of the pan, and let it sit until it starts to set, then stir into shrimp mixture | |
| Step 5 | |
| Garnish with scallions and serve with rice | |