Shrimp In Chinese Lobster Sauce - cooking recipe

Ingredients

1 lb. jumbo shrimp (21 to 25 per pound)
2 Tbsp. fermented black beans
2 minced garlic cloves
1 quarter sized slice fresh ginger, peeled and minced
1 Tbsp. Shao Hsing rice wine or dry sherry
2 Tbsp. peanut or corn oil
1/2 tsp. salt
6 oz. ground pork butt
1 small onion, in 1-inch cubes
1 bell pepper, in 1-inch cubes
1/2 tsp. sugar
big pinch of white pepper
1/2 Tbsp. light soy sauce
3/4 c. chicken stock
2 tsp. cornstarch, mixed with 1 Tbsp. water
1 large egg, lightly beaten
1 chopped green onion
1 tsp. Asian sesame oil

Preparation

Shell and devein shrimp.
Butterfry shrimp by slicing them down the length of the back, stopping just above the tail.
Rinse with cold water; blot dry.
Cover the black beans with lukewarm water; let soak for 5 minutes and drain.
Combine with minced garlic and ginger; gently crush into a paste.
Mix in the wine and set aside.