Shrimp in Lobster Sauce

Shell and de-vein the shrimp. Butterfly shrimp by slicing them down the length of the back, stopping just above the tail. Rinse with cold water and blot dry. In a bowl, briskly whisk together the marinade using 2 tsp. cornstarch, white egg, salt, sugar, soy sauce and sesame oil until smooth and thick. Toss to cover the shrimp and marinate in the refrigerator, covered, for 3 hours or overnight. Let come to room temperature and re-toss before cooking. Cover the black beans with lukewarm water and let soak for 5 minutes. Drain. Combine with the minced garlic and ginger; gently crush into a paste. Mix in the wine; set aside. Place a wok over medium-high heat. When hot, drizzle in half of the oil. Add the shrimp and stir-fry until they begin to curl and turn bright orange, about 1 minute. Remove to a dish and keep warm. Reheat wok over medium heat and add remaining Tbs. of oil and the salt. Add the black bean paste and sauté a few seconds until it becomes aromatic. Increase heat to medium-high. Add the pork and stir-fry until the morsels are  no longer pink, about 3 minutes. Add onions, peppers, sugar, white pepper and soy sauce. Toss together until the vegetables begin to soften, about 1 minute. Add the stock and keep tossing until it comes to a boil. Stir the cornstarch mixture to recombine, and drizzle into the center of the work, stirring constantly, until mixed. Heat peas until they start to boil; reduce heat. Gradually pour in eggs over high heat, stirring constantly with a fork but gently so eggs form threads. Add the shrimp and heat for about a minute. Garnish with scallion pieces and hot baby peas.

Yield: 6 Servings.