Shrimp in Lobster Sauce

Name: Shrimp in Lobster Sauce
Yield: Serves 2 to 3 as a Main Course.
Cuisine: China
Ingredients: 1½ tablespoons fermented black beans; ½ pound pork, coarsely ground; 2 tablespoons peanut oil; Pinch of salt; 1 pound medium shrimp, completely shelled, tails removed, cleaned, and blotted dry; ¼ teaspoon sugar; 1½ tablespoons thin soy sauce; 2 tablespoons Shaoxing wine or dry sherry; 1 egg beaten with 2 teaspoons sesame oil; 1 teaspoon finely chopped fresh ginger root; 2 tablespoons coarsely chopped garlic; 2 scallions, finely chopped; 1 tablespoon cornstarch dissolved in 2 tablespoons cold chicken broth; 1 teaspoon cornstarch; ½ cup chicken broth; 1½ cups peanut oil for deep-frying; 1 egg white, lightly beaten

Preparation info

Serves
2 to 3
as a Main Course.

Difficulty
Complex

Appears in

Chinese Technique

By Ken Hom

Published 1981

About

Ingredients

1 pound medium shrimp, completely shelled, tails removed, cleaned, and blotted dry

Asia
China
Main course

Method

Velveting, stir-frying

Velvet the shrimp (see Velveting Chicken) in 1½ cups oil at a moderate temperature (325 degrees). Or, to simplify, stir-fry them in 3 tablespoons of oil just until they turn opaque. Remove them