---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Seafood
       Yield: 4 servings
      16    Raw shrimp, 3-inch unshelled
       2 tb Oil for stir-fry
            LOBSTER SAUCE:
       2 ts Salted black beans
       1 lg Clove garlic, minced
       2    Green onions
       1 lg Egg
       1 tb Water
       2 tb Cooking oil
     1/2 lb Ground pork (not sausage)
     1/2 c  Chicken broth
     1/2 tb Thin soy sauce
       1 ts Sugar
            Cornstarch paste
   Contrary to popular belief, lobster sauce does not
   contain lobster. It’s delicious served OVER lobster or
   Lobster Sauce:  Soak salted black beans for 10
   minutes; rinse & drain. Mash with garlic. Cut green
   onions in 1/2 sections. In small bowl, beat egg with
   Shrimp: Shell, devein & butterfly shrimp. To butterfly
   shrimp, slice along the back about 3/4 of the way
   through the flesh with a small paring knife. Spread
   shrimp open; cover but do not refrigerate.
   To stir-fry, heat wok to medium-high.  When hot,
   dribble oil around side of pan.  Put shrimp in wok all
   at once, & start tossing.  Keep shrimp in motion, so
   they will cook uniformly.  When they just begin to
   curl, remove to the serving dish.
   Heat wok to medium; add remaining oil.  When oil is
   hot (not smoking) add garlic/bean mixture.  Stir
   briskly until aroma of beans & garlic is strong, but
   don't overcook.  Add ground pork in little pieces;
   stir-fry until cooked, about 4 minutes.  Add broth,
   soy sauce & sugar, stirring while mixture comes to a
   boil.  Thicken mixture with corn- starch paste to
   create a light cream-like sauce (not too thick).
   Slowly stir in beaten egg. Cook briefly.  Add shrimp.
   Mix and serve.