Shrimp with Lobster Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/2 teaspoons cornstarch2 teaspoons cooking sherry1 pound medium shrimp - peeled and deveined4 tablespoons vegetable oil2 cloves garlic, minced1/4 pound ground pork1 cup chicken stock2 tablespoons soy sauce1/4 teaspoon sugar1/2 teaspoon salt1 1/2 tablespoons cornstarch1/4 cup cold water1 egg, beaten
1.In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in the sherry. Add shrimp to the bowl, and toss to coat.
2.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.
3.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.
Serving Size: Makes 4 servings of 1 cup each
Number of Servings: 4
Recipe submitted by SparkPeople user NAPLESNANCY.
2.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.
3.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.
Serving Size: Makes 4 servings of 1 cup each
Number of Servings: 4
Recipe submitted by SparkPeople user NAPLESNANCY.
Nutritional Info Amount Per Serving
- Calories: 317.7
- Total Fat: 20.3 g
- Cholesterol: 220.0 mg
- Sodium: 745.3 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 0.0 g
- Protein: 30.2 g
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