-=> On 10-19-96  16:11, Dave Haugen <=-
 -=> spoke to All about Shrimp and Lobster Sauce <=-
MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Shrimp Cantonese (Aka Shrimp in Lobster Sauce)
 Categories: Chinese, Seafood, Shellfish, Loo
      Yield: 4 servings
 
      1 lb Shrimp, shelled, tailed,
           -deveined, rinsed, and
           -towel dried
      1    Egg white beaten with
      1 ts Cornstarch
      3 tb Vegetable oil
      8 oz Ground pork
      4 ts Salted black beans
      2 tb Garlic, minced
      1 ts Fresh ginger, minced fine
      2    Scallions, minced
      5 ts Soy sauce
      2 tb Dry sherry or rice wine
    1/4 ts Sugar
    1/2 c  Chicken broth
      1 tb Cornstarch dissolved in
      2 tb Cold chicken broth
      1    Egg beaten with
      2 ts Sesame oil
 
  Beat egg white with cornstarch. Add shrimp, mix well, and refrigerate
  for at least 15 min or up to an hour. Stir-fry in 3 T oil just until
  done. Remove to a warming oven with a slotted spoon.
  
  In the same oil (if it's not too yucky) brown the pork. Add next 8
  ingredients. Bring to a boil and add cornstarch-water. Return to the
  boil and cook until thickened. Remove pan from heat and stir in the
  egg; fuss with the mixture so the egg becomes thin filaments rather
  than a big glob in the middle of the pan. Stir in the cooked shrimp
  and toss with the sauce. Serve immediately.
  
  You may substitute 1 1-1/2# steamed, cut-up lobster for the shrimp to
  make Lobster Cantonese (or Lobster in lobster sauce). This will serve
  2-3.
  Adapted from a recipe by Ken Hom and posted by Michael Loo
  Posted on FIDO COOKING ECHO by Michael Loo, converted by Jim Weller to
  MM Format.  Permission granted for distribution for individual home
  use only.   All other publication rights, including secondary
  publication rights, are reserved by Michael Loo.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Stir-Fried Shrimp With Lobster Sauce
 Categories: Shrimp, Chinese
      Yield: 1 Servings
 
MMMMM-----------------VELVET MARINADE AND SHRIMP----------------------
      1 lg Egg white
      1 tb Chinese rice wine or dry
           Sherry
      1 ts Kosher salt
      1 tb Cornstarch
      1 lb Fresh shrimp, shelled and
           Deveined
MMMMM-------------------------AROMATICS------------------------------
      1 tb Finely minced fresh ginger
      1 tb Finely minced fresh garlic
      2 tb Thinly slice green and white
           Scallion rings
      1 ts Fermented black beans,
           Rinsed and drained
MMMMM---------------------------SAUCE--------------------------------
      2 tb Peanut oil
    1/4 lb Ground pork
      2 ts Chinese rice wine or dry
           Sherry
      2 c  Defatted, unsalted chicken
           Stock
      1 ts Sugar
      1    Egg, lightly beaten
      1 ts Cornstarch dissolved in
      1 tb Cold chicken stock or water
      2    Scallions cut into 1-inch
           Pieces
 
  1.In a bowl, briskly whisk together the marinade ingredients through
  the cornstarch 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.
  2.Combine the aromatics in a small dish; cover until ready to use.
  3.About 15 minutes before serving, bring 4 cups of water to a steaming
  near 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.
  4.Heat a wok or large heavy skillet over high heat until hot enough to
  evaporate a bead of water on contact.  Add 2 tablespoons of the oil
  and swirl to glaze pan. When the oil is hot enough to sizzle a
  scallion ring on contact, 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.
  5.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.
  6.Holding the container with the beaten egg over the wok, drizzle the
  egg slowly into the simmering liquid, stirring gently with a fork.
  7.Stir the cornstarch mixture into the wok, stirring till thickened.
  8.Garnish with scallion pieces.
  From: Hiller@smartlink.Net            Date: 12-28-19
MMMMM
 
 
... Shipwrecked on Hesperus in Maryland. 14:09:27 20 Oct 96
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