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Shrimp Cantonese (aka Shrimp In Lobster Sauce

Shrimp Cantonese (aka Shrimp In Lobster Sauce comes together with Egg White Beaten With, Cornstarch, Vegetable Oil, Ground Pork, and Salted Black Beans. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

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

10. 10

    Adapted from a recipe by Ken Hom and posted by Michael