We had a guest for dinner so I had hoped to take a picture of the leftovers, but everything disappeared.
That happens, doesn't it?
Yes please share the recipe it looks amazing.
That shrimp with lobster sauce looks amazing! Care to share the recipe?
Ambra & Aloha Steve, this is the recipe you requested. I make this dish the same way my parents did, and I've cooked it for decades. I remember serving it to my college roommate. Enjoy!SHRIMP WITH LOBSTER SAUCE, CANTONESE STYLE
2-3 TB peanut oil
1-2 TB fermented or salted black beans, finely chopped
1 TB chopped garlic
(optional) 1/2 TB grated fresh gingerroot
1/2 lb ground pork
1 lb raw large shrimp, peeled & deveined
1-2 TB soy sauce
1 TB rice wine or dry sherry
1 tsp sugar
ground black pepper
1/2 cup water
2 TB cornstarch, dissolved in 1/2 cup water
2 scallions, thinly sliced
2 eggs, lightly beaten
Heat the oil in a wok over high heat and add in the black beans, garlic, and gingerroot (if using). Toss a few times. Add the ground pork, breaking it up into small chunks with the spatula. Let the pork saute until the red color disappears, but the meat is still pink. Add in the shrimp and cook until they begin to curl.
Stir in soy sauce, rice wine or sherry, sugar, and black pepper. Combine well. Let cook for a minute or two. Pour in 1/2 cup water. Bring to a simmer, and cook until the pork is almost done. Add the cornstarch, and boil until the sauce thickens, stirring the mixture so it doesn't scorch. If the sauce is too thick, add a little more water. Toss in the scallions and combine.
The mixture should be at high simmer. Remove the pan from the heat. Quickly pour in the eggs and mix well. The sauce should become creamy. Taste and adjust for soy sauce or salt. Serve immediately over hot steamed rice.