---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Shrimp In Lobster Sauce     Bgnj11a
  Categories: Main dish, Seafood, Chinese
       Yield: 6 servings
  
  
        48    Shrimp; large size --
   :          unshell
       1/4 c  Oil -- for stir fry
   :          Lobster sauce:
         2 TB Black beans -- fermented
         3 c  Garlic -- minced
         6    Green onons -- chopped
         3 Lg Egg -- beaten
         3 TB Water
     1 1/2 lb Pork -- ground or beef
     1 1/2 c  Chicken stock
     1 1/2 TB Soy sauce -- thin
         1 TB Sugar
   :          Cornstarch paste -- do not
   
   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 groceries, and sometimes
   supermarkets.. KEEP ON STIR FRYIN, MARTY FROM: MARTY
   FEINS   (BGNJ11A)
   
   Recipe By     :
   
   From: Sweeney <sweeney@asiaonline.Net>date: Mon, 28
   Oct 1996 21:36:31 +0800 (
  
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