Stir-Fried Shrimp with Lobster Sauce

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Garnished with scallion pieces to create that "just right" taste.

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Ingredients

  • Velvet Marinade and Shrimp:
  • 1 large egg white
  • 1 Tbs. Chinese rice wine or dry sherry
  • 1 tsp. kosher salt
  • 1 Tbs. cornstarch
  • 1 lb. fresh shrimp, shelled and deveined
  • Aromatics:
  • 1 Tbs. finely minced fresh ginger
  • 1 Tbs. finely minced fresh garlic
  • 2 Tbs. thinly slice green and white scallion rings
  • 1 tsp. fermented black beans, rinsed and drained
  • Sauce:
  • 2 Tbs. peanut oil
  • 1/4 lb. ground pork
  • 2 tsp. Chinese rice wine or dry sherry
  • 2 C. defatted, unsalted chicken stock
  • 1 tsp. sugar
  • 1 egg, lightly beaten
  • 1 tsp. cornstarch dissolved in 1 Tbs. cold chicken stock or water
  • 2 scallions cut into 1-in. pieces

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Directions

In a bowl, briskly whisk together the marinade ingredients until smooth and thick. Add the shrimp and toss well. Cover and marinate in the refrigerator for 3 to 24 hours. Let come to room temperature and re-toss before cooking. Combine the aromatics in a small dish and cover until ready to use. About 15 minutes before serving, bring 4 C. of water to a simmer. Add the shrimp, stir to separate, and cook until the outside turns 60% opaque and pink, about 20 seconds. Drain and set aside. The shrimp will be raw in the center. Heat a wok or large heavy skillet over high heat until hot enough to evaporate a bead of water on contact. Add 2 Tbs. of the oil and swirl to glaze pan. When the oil is slightly smoking, reduce the heat to moderate and add the aromatics. Stir gently until fully fragrant, 20 to 30 seconds, adjusting the heat so they foam without browning. Add the ground pork, stir-frying and separating the meat till it is fully brown. Add the shrimp and stir-fry for about a minute. Stir in the sherry, chicken stock, and sugar, and let the liquids come to a simmer. Holding the container with the beaten egg over the wok, drizzle the egg slowly into the simmering liquid, stirring gently with a fork. Stir the cornstarch mixture into the wok, stirring till thickened. Garnish with scallion pieces.


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