Noble House Shrimp in Lobster Sauce
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 7.39 ml cornstarch
- 9.85 ml cooking sherry
- 453.59 g medium shrimp, peeled and deveined
- 59.16 ml vegetable oil
- 2 garlic cloves, minced
- 113.39 g ground pork
- 236.59 ml water
- 29.58 ml soy sauce
- 1.23 ml sugar
- 2.46 ml salt
- 22.18 ml cornstarch
- 59.14 ml cold water
- 1 egg, beaten
directions
- In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in the sherry. Add shrimp to the bowl, and toss to coat.
- Heat oil in a wok or large skillet over medium-high heat. Add shrimp, and fry until pink, 3 to 5 minutes. Remove shrimp to a plate with a slotted spoon, leaving as much oil in the pan as possible.
- Add garlic to the hot oil, and fry for a few seconds, then add the ground pork. Cook, stirring constantly until pork is no longer pink.
- Combine 1 cup water, soy sauce, sugar and salt; stir into the wok with the pork. Bring to a boil, cover, reduce heat to medium, and simmer for about 2 minutes.
- Mix together the remaining 1 1 /2 tablespoons of cornstarch and 1/4 cup cold water. Pour into the pan with the pork, and also return shrimp to the pan.
- Return to a simmer, and quickly stir while drizzling in the beaten egg. Serve hot over rice.
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