-=> On 10-19-96  16:11, Dave Haugen <=-
 -=> spoke to All about Shrimp and Lobster Sauce <=-
 DH> Hi,
  Hi Dave
 DH> thanks for the other recipes you gave me, the wedding reception for my
 DH> brother, went great!!
   Glad to hear that - you will have to tell us all about it - what you
   cook, etc.
   Lets see if I can find the Shrimp and Lobster Sauce
  Here are two - another two next message
MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: LOBSTER SAUCE
 Categories: Sauce, Chinese, Hom
      Yield: 1 servings
 
  1 1/2 lb Pork, coarsely ground
      2 tb Peanut oil
  1 1/2 tb Fermented black beans
      2 tb Coarsely chopped garlic
      1 ts Finely chopped fresh ginger
      2    Scallions, finely chopped
  1 1/2 tb Light soy sauce
      2 tb Chinese rice wine
           -=OR=- dry sherry
    1/4 ts Sugar
      1 pn Salt
    1/2 c  Chicken broth
      1 tb Cornstarch; dissolved in
      2 tb Chicken broth; (cold)
      1    Egg; beaten with
      2 ts Sesame oil
 
  BROWN THE GROUND PORK in 2 tablespoons of oil. Add the rest of the
  sauce ingredients. Bring them to a boil and add the cornstarch to
  thicken the sauce lightly. Turn off the heat. Stir in the beaten egg,
  pulling the clumps of egg into thin strands with chopsticks as they
  cook.
  
  Makes 3 Cups
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: SHRIMP IN LOBSTER SAUCE
 Categories: Seafood, Chinese, Hom
      Yield: 4 servings
 
      1 lb Medium shrimp
           - completely shelled,
           - tails removed,
           - cleaned and blotted dry
MMMMM--------------------------MARINADE-------------------------------
      1    Egg white; lightly beaten
      1 ts Cornstarch
  1 1/2 c  Peanut oil for deep-frying
MMMMM---------------------------SAUCE--------------------------------
    1/2 lb Pork, coarsely ground
      2 tb Peanut oil
  1 1/2 tb Chinese fermented blk. beans
      2 tb Coarsely chopped garlic
      1 ts Finely chopped ginger root
      2    Scallions; finely chopped
  1 1/2 tb Thin soy sauce
      2 tb Chinese rice wine
           -=OR=- Dry sherry
    1/4 ts Sugar
      1 pn Salt
    1/2 c  Chicken broth
      1 tb Cornstarch; dissolved in
      2 tb Chicken broth; (cold)
      1    Egg; beaten with
      2 ts Sesame oil
 
  MARINATE THE SHRIMP in the egg white and cornstarch for 20 minutes in
  the refrigerator. Fry the shrimp in 1 1/2 cups oil at a moderate
  temperature (325F). Or, to simplify, stir-fry them in a wok in 3
  tablespoons of oil just until they turn opaque. Remove them from the
  wok. Brown the ground pork in 2 tablespoons of oil. Add the rest of
  the sauce ingredients. Bring them to a boil and add the cornstarch to
  thicken the sauce lightly. Turn off the heat. Stir in the beaten egg,
  pulling the clumps of egg into thin strands with chopsticks as they
  cook. Stir in the cooked shrimp to coat them with the sauce.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM
 
... Shipwrecked on Hesperus in Maryland. 14:09:18 20 Oct 96
___ Blue Wave/DOS v2.30
--- GEcho/2-PCB/2
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