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Add a photoServings: 4
Ingredients
- 16 x Raw shrimp, 3-inch unshelled
- 2 Tbsp. Oil for stir-fry
- 2 tsp Salted black beans
- 1 lrg Clove garlic, chopped
- 2 x Green onions
- 1 lrg Egg
- 1 Tbsp. Water
- 2 Tbsp. Veg. oil
- 1/2 lb Grnd pork (not sausage)
- 1/2 c. Chicken broth
- 1/2 Tbsp. Thin soy sauce
- 1 tsp Sugar
- Â Â Cornstarch paste
Directions
- Contrary to popular belief, lobster sauce does not contain lobster. It's delicious served OVER lobster or possibly shrimp.
- Lobster Sauce: Soak salted black beans for 10 min; rinse & drain. Mash with garlic. Cut green onions in 1/2" sections. In small bowl, beat egg with water.
- 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 don't chill.
- To stir-fry, heat wok to medium-high. When warm, 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 in remaining oil. When oil is warm (not smoking) add in garlic/bean mix. Stir briskly till aroma of beans & garlic is strong, but do not overcook. Add in grnd pork in little pcs; stir-fry till cooked, about 4 min. Add in broth, soy sauce & sugar, stirring while mix comes to a boil. Thicken mix with corn- starch paste to create a light cream-like sauce (not too thick). Slowly stir in beaten egg. Cook briefly. Add in shrimp. Mix and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 4 servings | |
| Calories 329 | |
| Calories from Fat 244 | 74% |
| Total Fat 27.33g | 34% |
| Saturated Fat 5.95g | 24% |
| Trans Fat 0.35g | |
| Cholesterol 129mg | 43% |
| Sodium 245mg | 10% |
| Potassium 301mg | 9% |
| Total Carbs 3.42g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.39g | 1% |
| Protein 16.98g | 27% |
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