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Ingredients
| cornstarch: 1 1/2 tsp |
| sherry (wine): 2 tsp |
| raw shrimp: 1 lb (medium) |
| vegetable oil: 4 Tbl |
| garlic: 2 cloves (minced) |
| ground pork: 0.25 lb |
| water: 1 cup |
| soy sauce: 2 Tbl |
| granulated sugar: 1/4 tsp |
| salt: 1/2 tsp |
| cornstarch: 1 1/2 Tbl |
| water: 1/4 cup |
| eggs: 1 (beaten) |
Shrimp with Lobster Sauce
Credit: allrecipes.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
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.