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Chinese   -   Shrimp In Lobster Sauce   adapted from unknown

  • 48 Shrimp; large size -- unshell
  • 1/4 Cup Oil -- for stir fry
  • Lobster sauce:
  • 2 Tablespoons Black beans -- fermented
  • 3 Cups Garlic -- minced
  • 6 Green onons -- chopped
  • 3 Lg Egg -- beaten
  • 3 Tablespoons Water
  • 1 1/2 Pounds Pork -- ground or beef
  • 1 1/2 Cups Chicken stock
  • 1 1/2 Tablespoons Soy sauce -- thin
  • 1 Tablespoon Sugar
  • Cornstarch paste -- do not u
Directions Peel, devein and butterfly shrimp. To butterfly, with a sharp knife, cut through the back about 3/4 of the way. Do not cut all the way through, remove black vein. set aside. Heat wok till smoking, add oil, put all shrimp in at once, stir fry, keeping them in motion continuously so they cook evenly. When they begin to curl, remove and set aside. Soak black beans, rinse and mash. Heat wok, add 2 tbs oil, add beans and garlic, stir till aroma is strong, add meat in small pieces, stir fry until cooked, about 4 minutes. Add broth, soy and sugar, stirring until it comes to a boil. Thicken mixture with cornstarch paste, a little at a time, do not let it get too thick, should be like a cream sauce. Slowly stir in beaten eggs. Cook one minute, then add shrimp. Mix well and serve. *note* Fermented black beans have a flavor that is very unique. Do not substitute with any other black bean mixture as it will change the taste quite a bit. If you do, lotsa luck.... FBB are small, black, dry and very salty. Oriental groceri
es, and sometimes supermarkets.. KEEP ON STIR FRYIN, MARTY FROM:
Serves 6
Time to Make 0:00

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