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Cook'n with Betty Crocker 
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Shrimp with Lobster Sauce |
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Serves: 4 Print this Recipe1 pound raw medium shrimp (in shells) 1 teaspoon cornstarch 1/4 teaspoon salt 1/4 teaspoon roasted sesame oil 1/4 cup chicken broth 1 tablespoon cornstarch 1 teaspoon dark soy sauce 1 tablespoon vegetable oil 2 tablespoons vegetable oil 1/2 pound lean ground pork 2 cloves garlic finely chopped 1 teaspoon finely chopped ginger root 1/2 cup chicken broth (see Soups: Chicken Broth) 2 tablespoons dry white wine 2 eggs slightly beaten 2 green onions (with tops), chopped Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Pat dry with paper towels. Toss shrimp, 1 teaspoon cornstarch, the salt and sesame oil in medium bowl. Cover and refrigerate 30 minutes. Mix 1/4 cup broth, 1 tablespoon cornstarch and the soy sauce. Heat wok until very hot. Add 1 tablespoons vegetable oil; tilt wok to coat side. Add shrimp; stir-fry 3 minutes or until pink. Remove shrimp from wok. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add pork, garlic and gingerroot; stir-fry 1 minute. Add 1/2 cup broth and wine; heat to boiling. Stir in cornstarch mixture; heat to boiling. Gradually pour in eggs over high heat, stirring constantly so eggs form threads. Remove from heat; stir in shrimp. Sprinkle with green onions. 4 servings Don't look for any lobster tidbits in this sauce; the name simply mean that it is the same flavorful pork, garlic and ginger sauce used with Cantonese lobster. *Don't look for any lobster tidbits in this sauce; the name simply means that it is the same flavorful pork, garlic and ginger sauce used with Cantonese lobster. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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