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Рецепт Chinese: Shrimp In Chinese Lobster Sauce

by Global Cookbook

Ингредиенты

1 lb Jumbo shrimp (21-25 per, lb.) 1 Tbsp. Fermented black beans 2 x Garlic cloves, chopped 1 x Quarter-sized slice fresh, ginger, peeled, minc 1 Tbsp. Shao Hsing rice wine, or possibly dry 2 Tbsp. Peanut or possibly corn oil 1/2 tsp Salt 6 ounce Grnd pork butt 1 sm Onion, cut into 1-inch cube

1 x Bell pepper, cut into 1-inch 1/2 tsp Sugar Big healthy pinch white pepper 1/2 Tbsp. Light soy sauce 3/4 c. Chicken stock 2 tsp Cornstarch, blended with I Water 1 lrg Egg, lightly beaten 1 x Green onion, minced 1 tsp Asian sesame oil

Инструкции

1. Serves SHRIMP IN CHINESE LOBSTER SAUCE INSTRUCTIONS:
2. Shell and de-vein the shrimp. Butterfly shrimp by slicing them down the length of the back, stopping just above the tail. Rinse with cool water and blot dry.
3. Cover the black beans with lukewarm water; let soak for 5 min. Drain.
4. Combine with the chopped garlic and ginger; gently crush into a paste. Fold in the wine; set aside.
5. Place a wok over medium-high heat. When warm, drizzle in half of the oil.
6. Add in the shrimp and stir-fry till they begin to curl and turn bright orange, about 1 minute. Remove to a dish and keep hot.
7. Reheat wok over medium heat; add in remaining Tbsp. of oil and the salt.
8. Add in the black bean paste and saute/fry a few seconds till it becomes aromatic.
9. Increase heat to medium-high. Add in the pork and stir-fry till the morsels are no longer pink, about 3 min.
10. Add in onions, peppers, sugar, white pepper and soy sauce; toss together till the vegetables begin to soften, about 1 minute. Add in the stock and keep tossing till it comes to a boil.
11. Stir the cornstarch mix to recombine, then drizzle into the center of the work, stirring constantly, till mixt- TBBS v2.1/NM ! Origin:

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