Shrimp With Lobster Sauce John Wong Style
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 680.38 g medium shrimp or 680.38 g large shrimp, peeled and devined
- 151.04 g ground pork
- 29.58 ml cooking oil
- 14.79 ml rice wine (Sake)
- 29.58 ml black bean garlic sauce
- 29.58 ml soy sauce
- 4.92 ml sugar
- 1.23 ml garlic salt
- 2 scallions, chopped
- 177.44 ml chicken stock
- 14.79 ml cornstarch
- 14.79 ml water
- 1 egg
directions
- Pour oil into large skillit or wok and heat.
- When hot saute shrimp stirring constantly for 3 to 4 monutes untill cooked.
- Add rice wine, stir and remove shrimp to platter.
- Add black bean garlic paste and pork and sir fry until pork is cooked.
- Add soy sauce,sugar, garlic salt, stir.
- Mix cornstarch and chicken broth and add to skillit stirring constantly on medium heat and cook until thickened.
- Add shrimp, cover, turn heat to low.
- Mix beaten egg with 1 tablespoon water.
- When all is heated through and sauce is clear, add beaten eggs in a slow stream, lifting contents gently. Do not stir, let egg cook in clumps as in scrambled eggs. Cover and cook 1 minute or until egg is solid.
- Transfer to a heated platter and serve with with either white or fried rice.
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