Shrimp With Lobster Sauce John Wong Style Recipes

SHRIMP WITH LOBSTER SAUCE

Steps:

• Peel and devein the shrimp. Boil 2 cups of water in a large wok and stir in the ground pork. Break up any clumps and cook for about 1 minute, until the pork is no longer pink. Drain the pork in a mesh strainer and give it a quick rinse. This will give you a much clearer, cleaner sauce.
• Wash your wok and place over medium high heat. Add the vegetable oil, garlic, ground pork, and shrimp and stir-fry for 10-20 seconds. Add the wine and stir-fry for another 10 seconds. Add the chicken stock, sesame oil, sugar, salt, and white pepper. Stir in the peas.
• Once the mixture comes to a simmer, stir in the cornstarch slurry a little bit at a time. Let the mixture bubble and thicken. It should be able to coat a spoon, but it shouldn't have a gloopy consistency. If it gets too thick, add a little more chicken stock. If it's too thin, add more slurry.
• Spread the slightly beaten egg and scallion across the mixture and let simmer for 5 seconds. Use your spatula to fold the egg into the sauce with a few strokes. Serve over white rice.

SHRIMP WITH LOBSTER SAUCE

Steps:

• In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in the sherry. Add shrimp to the bowl, and toss to coat.
• Heat oil in a wok or large skillet over medium-high heat. Add shrimp, and fry until pink, 3 to 5 minutes. Remove shrimp to a plate with a slotted spoon, leaving as much oil in the pan as possible. Add garlic to the hot oil, and fry for a few seconds, then add the ground pork. Cook, stirring constantly until pork is no longer pink.
• Combine 1 cup water, soy sauce, sugar and salt; stir into the wok with the pork. Bring to a boil, cover, reduce heat to medium, and simmer for about 2 minutes. Mix together the remaining 1 1 /2 tablespoons of cornstarch and 1/4 cup cold water. Pour into the pan with the pork, and also return shrimp to the pan. Return to a simmer, and quickly stir while drizzling in the beaten egg. Serve hot over rice.

SHRIMP WITH LOBSTER SAUCE JOHN WONG STYLE

Steps:

• Pour oil into large skillit or wok and heat.
• When hot saute shrimp stirring constantly for 3 to 4 monutes untill cooked.
• Add rice wine, stir and remove shrimp to platter.
• Add black bean garlic paste and pork and sir fry until pork is cooked.
• Add soy sauce,sugar, garlic salt, stir.
• Mix cornstarch and chicken broth and add to skillit stirring constantly on medium heat and cook until thickened.
• Add shrimp, cover, turn heat to low.
• Mix beaten egg with 1 tablespoon water.
• When all is heated through and sauce is clear, add beaten eggs in a slow stream, lifting contents gently. Do not stir, let egg cook in clumps as in scrambled eggs. Cover and cook 1 minute or until egg is solid.
• Transfer to a heated platter and serve with with either white or fried rice.

SHRIMP IN LOBSTER-STYLE SAUCE

Steps:

• Wash shrimp and pat dry.
• Mix garlic with black bean mixture in a bowl, stir well.
• Heat 1 T. oil in a wok, add shrimp and stir-fry until color changes and they begin to curl. Remove (shrimp will be cooked again).
• Heat 1 T. of oil in wok, add black bean mixture and stir-fry for 1 minute. Remove.
• Heat 2 T. oil in wok, add ginger and scallion and stir-fry until there is an aroma, about 1 minute. Add pork. Stir-fry until color changes. Add 1 T. of sherry, soy sauce, black bean mixture and stock. Bring to a boil.
• Add shrimp to meat mixture. Add 1 T. sherry. Cover and cook 3 minutes over medium heat.
• Remove lid. Bring to boil. Thicken gravy with dissolved cornstarch. Season with salt if desired. Add scallions. Slowly pour in beaten egg. Stir-fry about 1 minute.
• Serve over steamed rice.