Shrimp With Lobster Sauce John Wong Style

This is a recipe I developed from my memories of this dish at an Indiana restaurant. I would order this with Fried Rice and an Egg Roll. I combined several recipes and have experimented to try to replicate the flavor. This is the result, Lobster sauce is a misnomer as there is no lobster in the dish. It is the name for the style of sauce used on the dish.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs medium shrimp or 1 1⁄2 lbs large shrimp, peeled and devined
• 1⁄3 lb ground pork
• 2  tablespoons  cooking oil
• 1  tablespoon rice wine (Sake)
• 2  tablespoons  black bean garlic sauce
• 2  tablespoons soy sauce
• 1  teaspoon sugar
• 1⁄4 teaspoon  garlic salt
• 2  scallions, chopped
• 3⁄4 cup  chicken stock
• 1  tablespoon cornstarch
• 1  tablespoon water
• 1  egg

Directions

1. Pour oil into large skillit or wok and heat.
2. When hot saute shrimp stirring constantly for 3 to 4 monutes untill cooked.
3. Add rice wine, stir and remove shrimp to platter.
4. Add black bean garlic paste and pork and sir fry until pork is cooked.
5. Add soy sauce,sugar, garlic salt, stir.
6. Mix cornstarch and chicken broth and add to skillit stirring constantly on medium heat and cook until thickened.
7. Add shrimp, cover, turn heat to low.
8. Mix beaten egg with 1 tablespoon water.
9. 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.
10. Transfer to a heated platter and serve with with either white or fried rice.