Shrimp with Lobster Sauce

For a great Shrimp With Lobster Sauce, the sauce should be mild (bland, even) and silky, adding texture and flavor without overpowering the the shrimp.

Ingredients

• 1 lb. large shrimp. peeled, deveined and butterflied

• 8 oz. ground pork

• Vegetable oil

• 2 cloves garlic, minced

• 1/2 Tbsp. fresh ginger, minced

• 1 Tbsp. light soy sauce

• 2 tablespoon rice wine or cooking sherry

• 2 1/2 cups chicken stock

• 1 teaspoon sesame oil

• Salt and pepper to taste

• 1 cup frozen peas

• 3 tablespoons cornstarch dissolved in 3 tablespoons water

• 2 eggs, beaten

• 2-3 scallions, thinly sliced

Directions

Boil 2-3 cups of water in a large wok and stir in the ground pork. Cook for just a minute or two and drain and rinse. Mince the pork with a sharp knife or cleaver until it is very fine.

Wipe out the wok and return to the stove over medium high heat. Stir fry the garlic, ground pork, wine soy sauce and shrimp in a little bit of cooking oil for about 30 seconds, then add the chicken stock, peas, sesame oil, salt, and white pepper.

Once the liquid in the wok comes to a simmer, slowly stir in the cornstarch slurry.

When the sauce has thickened add the egg in a thin stream while stirring. Add the scallions and gently stir them into the sauce.

Serve over white rice.

Full printable recipe at http://ift.tt/1KLnJv0

bon appetit