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Shrimp Cantonese (aka Shrimp In Lobster Sauce)

Shrimp Cantonese (aka Shrimp In Lobster Sauce) is a sauces recipe made with Vegetable Oil, Ground Pork, Salted Black Beans, Garlic Minced, and Soy Sauce. Scale it up or down for the number of people at the table.

Ingredients

• 3 tbsp
• 8 oz
• 4 tsp
• 2 tbsp
• 5 tsp
• 2 tbsp
• 1/4 tsp
• 1/2 cup
• 2 tbsp
• 2 tsp

Method (preview)

1. 1

   Beat egg white with cornstarch. Add shrimp, mix well, and refrigerate for at least 15 min or up to an hour.

2. 2

   Stir-fry in 3 T oil just until done. Remove to a warming oven with a slotted spoon.

3. 3

   Add next 8 ingredients.

4. 4

   Bring to a boil and add cornstarch-water.

5. 5

   Return to the boil and cook until thickened.

6. 6

   Remove pan from heat and stir in the egg; fuss with the mixture so the egg becomes thin filaments rather than a big glob in the middle of the pan.

7. 7

   Stir in the cooked shrimp and toss with the sauce.

8. 8

   Serve immediately.

9. 9

   You may substitute 1 1-1/2# steamed, cut-up lobster for the shrimp to make Lobster Cantonese (or Lobster in lobster sauce). This will serve 2-3.