Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 Raw shrimp, 3-inch unshelled
2 tb Oil for stir-fry
LOBSTER SAUCE:
2 ts Salted black beans
1 lg Clove garlic, minced
2 Green onions
1 lg Egg
1 tb Water
2 tb Cooking oil
1/2 lb Ground pork (not sausage)
1/2 c Chicken broth
1/2 tb Thin soy sauce
1 ts Sugar
Cornstarch paste

Contrary to popular belief, lobster sauce does not contain lobster.
It's delicious served OVER lobster or shrimp.

Lobster Sauce: Soak salted black beans for 10 minutes; rinse
drain. Mash with garlic. Cut green onions in 1/2" sections. In small
bowl, beat egg with water.

Shrimp: Shell, devein butterfly shrimp. To butterfly shrimp, slice
along the back about 3/4 of the way through the flesh with a small
paring knife. Spread shrimp open; cover but do not refrigerate.

To stir-fry, heat wok to medium-high. When hot, dribble oil around
side of pan. Put shrimp in wok all at once, start tossing. Keep
shrimp in motion, so they will cook uniformly. When they just begin
to curl, remove to the serving dish.

Heat wok to medium; add remaining oil. When oil is hot (not smoking)
add garlic/bean mixture. Stir briskly until aroma of beans garlic
is strong, but don't overcook. Add ground pork in little pieces;
stir-fry until cooked, about 4 minutes. Add broth, soy sauce
sugar, stirring while mixture comes to a boil. Thicken mixture with
corn- starch paste to create a light cream-like sauce (not too
thick). Slowly stir in beaten egg. Cook briefly. Add shrimp. Mix and
serve.

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