Description
This is just like you would get at a Cantonese Chinese restaurant. There is no lobster in the sauce. Medium to large shrimp can be used. It is great served over white rice.
Ingredients
- 1 ½ teaspoons cornstarch
- 2 teaspoons cooking sherry
- 1 pound medium shrimp – peeled and deveined
- 4 tablespoons vegetable oil
- 2 cloves garlic, minced
- ¼ pound ground pork
- 1 cup water
- 2 tablespoons soy sauce
- ¼ teaspoon sugar
- ½ teaspoon salt
- 1 ½ tablespoons cornstarch
- ¼ cup cold water
- 1 egg, beaten
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4