Ingredients
-
1
-
1
-
1/4
-
1/4
-
1/4
-
1
-
1
-
1
-
2
-
1/2
-
-
-
-
-
Directions
Shrimp and Lobster Sauce, an old favorite, This wasn’t the version I was expecting when I made the recipe. Good, and the shrimp were excellent. I also thought it needed quite a bit more spice., This receipe is easy to follow and smells terrific. I would add more soy sauce but that just my taste. the meal was excellent. Even my southern girl wife who has never tasted shrimp and lobster sauce is still raving about it. good job.
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Steps
|
1
Done
|
Peel Shrimp. Make a Shallow Cut Length Wise Down Back of Each Shrimp; Wash Out Vein. Pat Dry With Paper Towels. Toss Shrimp, 1 Teaspoons Cornstarch, the Salt and Sesame Oil in Medium Bowl. Cover and Refrigerate 30 Minutes. |
|
2
Done
|
Mix 1/4 Cup Broth, 1 Teaspoons Cornstarch and the Soy Sauce. |
|
3
Done
|
Heat Wok Until Very Hot. Add 1 Tbs. Vegetable Oil; Tilt Wok to Coat Side. Add Shrimp; Stir Fry 3 Minutes or Until Pink. Remove Shrimp from Wok. |
|
4
Done
|
Heat Wok Until Very Hot. Add 2 Tbs. Vegetable Oil; Tilt Wok to Coat Side. Add Pork, Garlic and Gingerroot; Stir Fry 1 Minute. |
|
5
Done
|
Add 1/2 Cup Broth and Wine; Heat to Boiling. Stir in Cornstarch Mixture; Heat to Boiling. |
|
6
Done
|
Gradually Pour in Eggs Over High Heat. Stirring Constantly So Eggs Form Threads. Remove from Heat; Stir in Shrimp. Sprinkle With Green Onions. |
