Shrimp with Lobster Sauce Tasty Recipes

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Shrimp with Lobster Sauce

"This is similar to you'll get at a Cantonese Chinese restaurant. There isn't any lobster inside the sauce. Medium to huge shrimp may be used. It is outstanding served over white rice."

Ingredients :

1 half of teaspoons cornstarch
2 teaspoons cooking sherry
1 pound medium shrimp - peeled and deveined
four tablespoons vegetable oil
2 cloves garlic, minced
1/4 pound floor red meat
1 cup water
2 tablespoons soy sauce
1/four teaspoon sugar
half of teaspoon salt
1 half of tablespoons cornstarch
1/four cup bloodless water
1 egg, crushed

Instructions :

Prep : 15M	Cook : 4M	Ready in : 30M

In a medium bowl, dissolve 1 half of teaspoons of cornstarch within the sherry. Add shrimp to the bowl, and toss to coat.
Heat oil in a wok or large skillet over medium-excessive warmness. Add shrimp, and fry till red, 3 to 5 minutes. Remove shrimp to a plate with a slotted spoon, leaving as plenty oil inside the pan as possible. Add garlic to the hot oil, and fry for a few seconds, then upload the floor pork. Cook, stirring constantly till red meat is not purple.
Combine 1 cup water, soy sauce, sugar and salt; stir into the wok with the red meat. Bring to a boil, cover, reduce heat to medium, and simmer for approximately 2 minutes. Mix collectively the final 1 1 /2 tablespoons of cornstarch and 1/4 cup cold water. Pour into the pan with the pork, and additionally go back shrimp to the pan. Return to a simmer, and fast stir while drizzling inside the crushed egg. Serve warm over rice.

Notes :

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