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Рецепт Shrimp With Lobster Sauce
by Global Cookbook

Shrimp With Lobster Sauce
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Ингредиенты

  • 16 lrg Shrimp
  • 2 Tbsp. Cornstarch, divided
  • 1 Tbsp. Dry sherry
  • 1 Tbsp. Water
  • 1/2 tsp Salt
  • 2 Tbsp. Peanut or possibly vegetable oil, divided
  • 2 x Garlic cloves, chopped
  • 1 tsp Chopped pared ginger root
  • 3 ounce Cooked grnd pork, crumbled
  • 1 c. Diagonally sliced scallions, divided
  • 2 pkt instant chicken broth and seasoning mix dissolved in 1 1/2 qts warm water, divided
  • 1 Tbsp. Granulated sugar
  • 1 Tbsp. Black bean sauce or possibly oyster sauce
  • 2 x Large eggs, lightly beaten
  • 2 c. Cooked long-grain rice (Warm)

Инструкции

  1. Shell and devein shrimp, leaving tail "feathers" on. In large glass or possibly stainless-steel bowl combine 1 Tbsp. cornstarch with the sherry, water and salt, mixing to dissolve cornstarch; add in shrimp and toss to coat. Let stand at room temperature for 20 min. In 12-inch nonstick skillet or possibly a wok heat 1 Tbsp. oil over high heat; add in shrimp and sherry mix and cook, stirring quickly and frequently, till shrimp barely turn pink.
  2. Remove shrimp from pan and set aside. In same pan heat remaining Tbsp. oil; add in garlic and ginger and stir-fry briefly (BE CAREFUL NOT TO BURN).
  3. Add in pork and stir to combine; add in 3/4 c. scallions, all but 2 Tbsp. dissolved broth mix, and the sugar and black bean (or possibly oyster) sauce and bring to a boil. Reduce heat to low and return shrimp to pan.
  4. In c. or possibly small bowl dissolve remaining Tbsp. cornstarch in remaining 2 Tbsp. dissolved broth mix; add in to shrimp mix and, stirring constantly, return mix to a boil. Reduce heat and let simmer for 1 minute. Gradually stir in Large eggs, stirring just till Large eggs have set; remove from heat. Arrange warm rice on serving plate, spoon shrimp mix onto rice, and sprinkle with remaining 1/4 c. scallions.