Allan cooks Asian

Here is my entry for the Carnival of the Recipes #9. It's a bit more labor intensive than my previous recipes, but it is worth the effort. This is as good as any version of this dish I have ever had in a restaurant.

Shrimp with Lobster Sauce

1 lb. fresh shrimp (I buy them peeled and deveined)

Marinade:

** 2 teaspoons rice wine or dry sherry
** 1 teaspoon cornstarch
** ⅛ teaspoon black pepper
** ½ teaspoon minced fresh ginger

½ onion
½ green pepper
6 tablespoons vegetable oil (I use peanut oil)
1 tablespoon minced garlic
2 tablespoons salty black beans, rinsed and chopped (I use Lee Kum Kee Black Bean Garlic Sauce in place of the minced garlic and chopped beans. It works just as well.)

Lobster Sauce:

** ¼ cup chicken broth
** ¼ cup water
** 1 teaspoon cornstarch
** 4½ teaspoons oyster sauce

2 egg whites

Shell and devein shrimp (if you didn't buy them already cleaned). Rinse and pat dry with a paper towel. Combine marinade ingredients in a medium bowl. Add shrimp; mix well. Let stand 30 minutes. Chop onion and green pepper into ¾-inch squares. Pat marinated shrimp dry with a paper towel. Heat oil in a wok over high heat 1 minute. Stir-fry marinated shrimp 1 minute or until pink. Remove shrimp with a slotted spoon, draining well over wok; set aside. Add garlic and black beans (or black bean garlic sauce - 2 tablespoons or so) to oil in wok. Stir-fry 1 minute. Add diced onion and green pepper. Stir-fry 1 minute. Mix ingredients for lobster sauce in a small bowl. Add to wok and bring to a boil. When sauce has thickened, stir in cooked shrimp. Beat egg whites in a small bowl and pour in a slow stream into wok. Quickly remove from heat and mix well. Serve immediately with steamed rice. Makes 4 to 6 servings.

I look forward to hosting Carnival of the Recipes #10 next week.

Comments

[bothenook]

looks like a winner. it doesn't seem to be very labor intensive at all. any stir fry recipe that uses fresh ingredients will take some prep time. i like the lobsterless oyster sauce! just about anything lee kum kee makes is a winner in my book. very authentic taste, but they do most of the work.

[jay jay]

I love your receipe. I have looking for the right one. thank you