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| This is the recipe for shrimp with lobster sauce (without the black beans) that is often featured at Chinese take-outs and restaurants. |
| INGREDIENTS: |
| • Fresh shrimp, deveined and butterflied, 10 - 15 per person • 4 to 8 spring onion (green onions, scallions), chopped • 2 large garlic cloves, chopped or minced • 2 cups of chicken stock (2 cups water with chicken bouillion powder, or chicken broth • 4 tablespoons of sweet white wine, such as sweet Glen Ellen White Zinfandel • 2 tablespoons soy sauce • 2 teaspoons sugar • 2 1/2 tablespoons of Cornstarch and 1/2 cup of water • 4 egg whites, beaten with 1/4 cup of water • 2 tablespoons vegetable oil for stir-frying • 1 to 2 cups pork fried rice (1 cup for 2 people, 2 cups for 3 or more) |
| PREPARATION: |
| Rinse the shrimp in warm water and pat dry. Rinse the green onions, drain and chop. Chop or mince the garlic cloves. Combine the chicken stock, white wine, soy sauce, and sugar and set aside. In a small bowl, dissolve the cornstarch into 1/2 cup water. Whisk the egg whites into 1/4 cup water and set aside. Heat 2 tablespoons of oil in a wok, large pot, or frying pan or skillet on medium high to high heat. Stir fry the garlic and scallions about 30 seconds to a minute, taking care not to burn the garlic. Add the shrimp and stir fry for 2 minutes. Add the chicken broth mixture, bring to a boil and boil about 1 minute. Re-stir the cornstarch and water mixture and stir it into broth. Immediately afterward, slowly pour in the egg whites, breaking them up by gently stirring them with a fork (the author recommends stirring them twice across and then twice across again in a tic tack toe pattern). Be careful not to over stir the egg whites. The dish is ready when the sauce begins to boil and thicken. Serve over the pork fried rice. Cooks Notes: Leftovers can be microwaved the next day. When it marinates overnight it tastes twice as good! This recipe was submitted by Shawn Kelley. |
| Lobster Sauce |
| This recipe can be used with either shrimp or lobster. Be sure to add the eggs just before serving the sauce. |
| INGREDIENTS: |
| • 1/4 pound ground pork • 2 teaspoons soy sauce • Pepper, to taste • 1 teaspoon cornstarch • 1 tablespoon fermented black beans • 1 garlic clove • 2 green onions (spring onions, scallions) • 1 tablespoon soy sauce • 1 tablespoon sherry • 1 teaspoon granulated sugar • 3/4 cup chicken broth • 1 tablespoon cornstarch • 2 tablespoons water • 2 eggs, beaten • 1/4 teaspoon salt • 2 tablespoons oil for stir-frying |
| PREPARATION: |
| Combine the ground pork with the soy sauce, pepper and cornstarch. Marinate the pork for 15 minutes. Rinse the black beans, letting them sit in the water for a few minutes to soften. Drain. Use a cleaver or knife to finely chop the beans. Peel and mince the garlic clove. Mash the garlic together with the soaked black beans. Wash the green onion and cut on the diagonal into 1-inch pieces. In a small bowl, mix together the soy sauce, sherry, sugar, and chicken broth. Set aside. In a separate small bowl, dissolve the cornstarch in the water and set aside. Lightly beat the eggs with the salt. Heat the wok over medium high to high heat. Add 2 tablespoon oil, swirling to coat the sides. When oil is ready, add 1/2 of the mashed black beans and garlic mixture. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color. Remove and clean out the wok. Add 1 tablespoon oil. When the oil is hot, add the second half of the bean and garlic mixture. Stir-fry until aromatic. Add the sauce. Give the cornstarch and water mixture a quick re-stir and add to the sauce, stirring quickly to thicken. Add the ground pork back into the pan. Stir in the green onion. Stir in the beaten eggs. Remove the sauce from the heat, pour over shrimp or lobster and serve. |
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| Shrimp with Lobster Sauce |
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| June Weisert Hall - Jmariehall@aol.com Richard Gayle Weisert - rikgw@bellsouth.net Noreen Berry Smalley - njsmalley@sbcglobal.net |
| Back to Meat Recipes \ Weisert Content and Index \ People, A Reason or a Lifetime \ Weisert Family’s Heavenly Recipes \ Weisert Family Military |
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