[Stitchawl]

SHRIMP WITH LOBSTER SAUCE

Yield: 3 to 4 servings if served alone; 6 to 8 servings if
served with 3 other dishes

1 lb. shrimp (raw, weighed with the shell)

MARINADE: 1/2 egg white
1/4 teaspoon salt
1 teaspoon water chestnut powder (corn starch)
1 tablespoon sherry
1/4 teaspoon sugar

2 eggs
2 cloves garlic
2 teaspoons fermented black beans
2 slices fresh ginger root
2 scallions (white and green parts)

BINDER:
1/2 tablespoon water chestnut powder (corn starch)
:2 tablespoons chicken stock

1 tablespoon sherry
1 teaspoon dark soy sauce (Must be CHINESE 'Dark' soy, not Kikoman)
1/2 teaspoon sugar
1/2 cup chicken stock
1/2 cup (1/4 lb.) ground pork
2 tablespoons peanut oil

PREPARATION: Shell, devein, split, wash, drain, and dry shrimp.
Mix shrimp with the 1/2 egg white, 1/4 teaspoon salt, 1 teaspoon
water chestnut powder, 1 tablespoon sherry, and 1/4 teaspoon
sugar. Refrigerate for at least 1/2 hour, up to 12 hours. Beat
the 2 eggs lightly. Mince the garlic, black beans and ginger.
Cut the scallions into 2 inch pieces. Dissolve 1/2 tablespoon
water chestnut powder in 2 tablespoons chicken stock. Into a
small bowl put 1 tablespoon sherry, 1 teaspoon soy sauce, and
1/2 teaspoon sugar. Measure into another bowl 1/2 cup stock. Set
aside 1/2 cup ground pork.

COOKING PROCEDURE: Place wok over high flame for 30 seconds. Add
2 tablespoons oil and heat for 20 seconds or until oil is very
hot but not smoking. Add the black beans, garlic, and ginger,
Stir-fry 15 seconds. Add pork and continue stirring until the
pork turns white (3 minutes). Restir shrimp in marinade with
chopsticks; then add to wok and stir-fry until they turn pink
(2-3 minutes). Add 1 tablespoon sherry, 1 teaspoon soy sauce,
and 1/2 teaspoon sugar. Mix well. Add scallions. Mix again. Add
1/2 cup stock. Bring to a boil. Cover and cook over a medium
flame for 2-3 minutes. Remix binder and add, pouring with one
hand while you stir with the other until the liquid thickens.
Stir in the eggs, turning off the flame immediately. Empty
contents of wok into a heated serving dish. Serve immediately.

TIMING: This, as all other fish and seafood dishes, would suffer
if kept warm or rewarmed, and should therefore be served
immediately.
SUBSTITUTIONS: For the shrimp you can substitute a 1 1/4 lb.
lobster. Cut it in serving pieces, omit the marinade, and
proceed as recipe indicates.
You can substitute 14 oz. scallops. If you use bay scallops,
leave them whole; if you use sea scallops, cut each one into 3
slices across as you would a water chestnut. Marinate both as
you would shrimp.
Or you can substitute 1 lb. of soft-shell crabs. Coat in flour
and shake off excess, then ass when recipe indicates to add
shrimp. Saute for 2 minutes on each side. Proceed with recipe as
indicated.

TIPS: It is important that the flame be turned off immediately
after the eggs are added to achieve a smooth, flowing sauce.