Shrimp With Lobster Sauce
|Garlic||2 Clove (10 gm), finely chopped|
|Soy sauce||2 Tablespoon|
|Salted black beans||1 Tablespoon, washed drained and mashed|
|Chopped ginger||1 Teaspoon, finely chopped|
|Vegetable oil||2 Tablespoon|
|Raw shrimp||1 Pound, shelled and deveined|
|Green onions with tops||2 , chopped, reserve tops|
|Hot water||1⁄2 Cup (8 tbs)|
|Cold water||1 Tablespoon|
|Eggs||2 , slightly beaten|
|Hot cooked rice||1 Cup (16 tbs)|
Mix garlic, soy sauce, beans, ginger root, sugar and salt.
Heat oil in 10-inch skillet until hot.
Stir in shrimp, bean mixture and green onions.
Cook and stir 1 minute.
Stir in 1/2 cup water.
Cover and cook until shrimp is pink, about 2 minutes.
Mix cornstarch and 1 tablespoon water; stir into shrimp mixture.
Cook and stir until thickened.
Add eggs; cook and stir just until eggs are set.
Sprinkle with reserved green onion tops; serve with rice.