Ingredients
1 ingredients:
1 lb jumbo shrimp (21-25 per pound)
1 tbsp fermented black beans
2 garlic cloves, minced
1 quarter-sized slice fresh ginger, p, eeled, minced
1 tbsp shao hsing rice wine, or dry sherry
2 tbsp peanut or corn oil
1/2 tsp salt
6 oz ground pork butt
1 small onion, cut into 1-inch cubes
1 bell pepper, cut into 1-inch cubes
1/2 tsp sugar
1 big pinch white pepper
1/2 tbsp light soy sauce
3/4 cup chicken stock
2 tsp cornstarch, blended with i tablespo, on water
1 large egg, lightly beaten
1 green onion, chopped
1 tsp asian sesame oil
Directions
Serves
SHRIMP IN CHINESE LOBSTER SAUCE
INSTRUCTIONS:
Shell and de-vein the shrimp. Butterfly shrimp by slicing them down
the length of the back, stopping just above the tail. Rinse with cold
water and blot dry.
Cover the black beans with lukewarm water; let soak for 5 minutes.
Drain. Combine with the minced garlic and ginger; gently crush into a
paste. Mix in the wine; set aside.
Place a wok over medium-high heat. When hot, drizzle in half of the
oil. Add the shrimp and stir-fry until they begin to curl and turn
bright orange, about 1 minute. Remove to a dish and keep warm.
Reheat wok over medium heat; add remaining tablespoon of oil and the
salt. Add the black bean paste and saute a few seconds until it
becomes aromatic. Increase heat to medium-high. Add the pork and
stir-fry until the morsels are no longer pink, about 3 minutes.
Add onions, peppers, sugar, white pepper and soy sauce; toss together
until the vegetables begin to soften, about 1 minute. Add the stock
and keep tossing until it comes to a boil.
Stir the cornstarch mixture to recombine, then drizzle into the
center of the work, stirring constantly, until mixt--- TBBS v2.1/NM !
Origin: G.A.D.M. 4-lines TBBS Hayward,CA.(510) 581-3019 (1:215/208)
Servings: 6 servings
Chinese: Shrimp In Chinese Lobster Sauce Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Fish; Lobster; Sauce
The History of Recipes
It is actually possible to trace the history of written recipes far back into distant history, certainly as far back as early Egypt, and maybe further still. Interesting though that is, mostly, these old cookbooks were just very simple hieroglyphic instructions for preparing meals.
As we move into Roman times 25BC a roman called Apicius wrote a collection of documents describing recipes enjoyed by his fellow Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into starters, entrees and afters, something we still use today. Aspicius also informs us how the Roman cooks used a wide range of herbs and spices, including a few that will be familiar to modern cooks for example thyme, rue and dill. During the following few centuries, the powerful and wealthy competed with each other to serve the most extravagent meals, and because of this the best cooks and their collection of recipes became highly prized. However, it was during the 1800s that formal cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, testing, and recording recipes to allow everyone to enjoy them. By the arrival of the 20th century, cookbooks were increasing in popularity mostly due to more people being able to read, more free time and having more money to spend. |
We hope you enjoy this Chinese_ Shrimp In Chinese Lobster Sauce recipe.
