Shrimp with Lobster Sauce recipe
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Ingredients
- 1 ½ teaspoons cornstarch 2 teaspoons cooking sherry 1 pound medium shrimp - peeled and deveined 4 tablespoons vegetable oil 2 cloves garlic, minced ¼ pound ground pork 1 cup water 2 tablespoons soy sauce ¼ teaspoon sugar ½ teaspoon salt 1 ½ tablespoons cornstarch ¼ cup cold water 1 egg, beaten
Nutrition Info
- 307.9 caloriescarbohydrate: 5.2 gcholesterol: 237.4 mgfat: 19.9 gfiber: 0.1 gprotein: 25.7 gsaturatedFat: 4.3 gservingSize: -sodium: 989.4 mgsugar: 0.3 gtransFat: : -unsaturatedFat: : -
Directions Shrimp with Lobster Sauce
Directions
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In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in the sherry. Add shrimp to the bowl, and toss to coat.
Heat oil in a wok or large skillet over medium-high heat. Add shrimp, and fry until pink, 3 to 5 minutes. Remove shrimp to a plate with a slotted spoon, leaving as much oil in the pan as possible. Add garlic to the hot oil, and fry for a few seconds, then add the ground pork. Cook, stirring constantly until pork is no longer pink.
Combine 1 cup water, soy sauce, sugar and salt, stir into the wok with the pork. Bring to a boil, cover, reduce heat to medium, and simmer for about 2 minutes. Mix together the remaining 1 1 /2 tablespoons of cornstarch and 1/4 cup cold water. Pour into the pan with the pork, and also return shrimp to the pan. Return to a simmer, and quickly stir while drizzling in the beaten egg. Serve hot over rice.