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shrimp With Lobster Sauce (tou Shih Hsia Jen — Cantonese) 2 Cloves Garlic, Finely Chopped
2 Tablespoons Soy Sauce
1 Tablespoon Salted Black Beans, Washed, Drained And Mashed
1 Teaspoon Finely Chopped Ginger Root
1/2 Teaspoon Granulated Sugar
1/2 Teaspoon Salt
2 Tablespoons Vegetable Oil
1 Pound Raw Shrimp, Shelled And De-veined
2 Scallions (with Tops), Chopped (tops Reserved)
1/2 Cup Hot Water
1 Tablespoon Cold Water
1 Tablespoon Cornstarch
2 Eggs, Slightly Beaten
hot Cooked Rice mix Garlic, Soy Sauce, Beans, Gingerroot, Sugar And Salt. Heat Oil In 10-inch Skillet Until Hot. Stir In Shrimp, Bean Mixture And Scallions. Cook And Stir 1 Minute. Stir In 1/2 Cup Water. Cover And Cook Until Shrimp Are Pink, About 2 Minutes. mix 1 Tablespoon Water And Cornstarch; Stir Into Shrimp Mixture Cook And Stir Until Thickened. Add Eggs; Cook And Stir Just Until Eggs Are Set. Sprinkle With Reserved Scallion Tops; Serve With Rice. yields 4 Servings. |
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