Shrimp In Lobster Sauce

Shrimp In Lobster Sauce


This fascinating dish has no lobster in it.

1 lb. jumbo shrimp, shelled, deveined, and butterflied
1 T. fermented black beans
2 cloves garlic, minced
1 quarter-sized slice fresh ginger, peeled, minced
1 T. Shao Hsing rice wine, or dry
2 T. peanut or corn oil
1/2 tsp. salt
6 oz. ground pork butt
1 small onion diced
1 green bell pepper, diced
1/2 tsp. granulated sugar
pinch of white pepper
1/2 T. light soy sauce
3/4 c. chicken stock
2 tsp. cornstarch, mixed with 2 tsp. water
1 egg, lightly beaten
1 green onion, chopped
1 tsp. sesame oil

Cover the black beans with lukewarm water, and soak
for 5 mins. Drain.

Combine with the minced garlic and ginger.

Gently crush into a paste.

Mix in wine, and set aside.

Place a wok over med-high heat. When hot, drizzle in
half of the oil.

Add the shrimp, and stir-fry until they begin to curl
and turn opaque, about 1 min.

Remove to a dish, and keep warm.

Reheat wok over med. heat.

Add remaining tablespoon of oil and salt.

Add the black bean paste, and saute a few secs.,
until it becomes aromatic.

Increase heat to med-high.

Add the pork, and stir-fry until the morsels are
no longer pink, about 3 mins.

Add onions, peppers, sugar, white pepper and
soy sauce.

Toss together until the vegetables begin to soften,
about 1 min.

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 mixture thickens.