Best Shrimp In Lobster Sauce
|Frozen peeled deveined shrimps||1 Pound (Uncooked)|
|Light soy sauce||1 Tablespoon|
|Chinese rice wine||1 Tablespoon|
|Tapioca starch||1 Tablespoon, dissolved|
|Peanut oil/Vegetable oil||4 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Salted black beans||2 Teaspoon, coarsely chopped|
|Ground pork||1⁄4 Pound|
|Scallion stalks||2 , cut into 2 inch pieces|
|Water/Chicken broth||1⁄2 Cup (8 tbs)|
|Eggs||2 , lightly beaten|
Thaw and then rinse shrimps in cold water.
Pat completely dry with paper towels.
Marinate with soy sauce, wine, salt, and sugar for 20 to 30 minutes.
Dissolve tapioca starch in water.
Heat 2 Tbs oil in a wok.
Add the garlic and the black beans.
Stir a few times.
Then add the ground pork and continue stirring until the pork turns white.
Remove and set aside.
Heat another 2 Tbs oil in wok.
Add the scallions and shrimps.
Stir until the shrimps change color.
Mix in the ground pork with black beans; stir well.
Add 1/2 cup water and bring to boil.
Cover and cook over medium heat for 3 minutes.
Thicken with the predissolved tapioca starch.
Finally stir in the beaten eggs.
Turn off the flame immediately and serve.