Shrimp In Lobster Sauce

---------- Recipe via Meal-Master (tm) v8.02

Title: SHRIMP IN LOBSTER SAUCE
Categories: Seafood, Oriental
Yield: 4 servings

1 lb Medium shrimp
- completely shelled,
- tails removed,
- cleaned and blotted dry

-------------------------MARINADE-------------------------
1 Egg white; lightly beaten
1 ts Cornstarch
1 1/2 c Peanut oil for deep-frying

---------------------------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.

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