Shrimp And Lobster Sauce - cooking recipe

Ingredients
    1 lb medium raw shrimp (in shells)
    1 teaspoon cornstarch
    1/4 teaspoon salt
    1/4 teaspoon toasted sesame oil
    1/4 cup chicken broth
    1 tablespoon cornstarch
    1 teaspoon dark soy sauce
    1 tablespoon vegetable oil
    2 tablespoons vegetable oil
    1/2 lb ground lean pork
    2 garlic cloves, finely chopped
    1 teaspoon finely chopped gingerroot
    1/2 cup chicken broth
    2 tablespoons dry white wine
    2 eggs, slightly beaten
    2 green onions, chopped (with tops)
Preparation
    Peel shrimp. Make a shallow cut length wise down back of each shrimp; wash out vein. Pat dry with paper towels. Toss shrimp, 1 teaspoons cornstarch, the salt and sesame oil in medium bowl. Cover and refrigerate 30 minutes.
    Mix 1/4 cup broth, 1 teaspoons cornstarch and the soy sauce.
    Heat wok until very hot. Add 1 Tbs. vegetable oil; tilt wok to coat side. Add shrimp; stir fry 3 minutes or until pink. Remove shrimp from wok.
    Heat wok until very hot. Add 2 Tbs. vegetable oil; tilt wok to coat side. Add pork, garlic and gingerroot; stir fry 1 minute.
    Add 1/2 cup broth and wine; heat to boiling. Stir in cornstarch mixture; heat to boiling.
    Gradually pour in eggs over high heat. stirring constantly so eggs form threads. Remove from heat; stir in shrimp. sprinkle with green onions.

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