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Shrimp with Lobster Sauce (Tou Shih Hsia Jen — Cantonese)
2 cloves garlic, finely chopped
2 tablespoons soy sauce
1 tablespoon salted black beans, washed, drained and mashed
1 teaspoon finely chopped ginger root
1/2 teaspoon granulated sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 pound raw shrimp, shelled and de-veined
2 scallions (with tops), chopped (tops reserved)
1/2 cup hot water
1 tablespoon cold water
1 tablespoon cornstarch
2 eggs, slightly beaten
Hot cooked rice
Mix garlic, soy sauce, beans, gingerroot, sugar and salt. Heat oil in 10-inch skillet until hot. Stir in shrimp, bean mixture and scallions. Cook and stir 1 minute. Stir in 1/2 cup water. Cover and cook until shrimp are pink, about 2 minutes.
Mix 1 tablespoon water and cornstarch; stir into shrimp mixture Cook and stir until thickened. Add eggs; cook and stir just until eggs are set. Sprinkle with reserved scallion tops; serve with rice.
Yields 4 servings.
