Recipe for Shrimp in Lobster Sauce 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 lb Medium shrimp completely shelled, tails removed, cleaned and blotted dry
----------------- MARINADE ----------------
1 x Egg white, lightly beaten
1 tsp Cornstarch
1/2 cup Peanut oil for deep-frying
----------------- SAUCE ----------------
1/2 lb Pork, coarsely ground
2 tbl Peanut oil
1/2 tbl Chinese fermented blk. beans
2 tbl Coarsely chopped garlic
1 tsp Finely chopped ginger root
2 x Scallions, finely chopped
1/2 tbl Thin soy sauce
2 tbl Chinese rice wine =OR=- Dry sherry
1/4 tsp Sugar
1 pch Salt
1/2 cup Chicken broth
1 tbl Cornstarch, dissolved in
2 tbl Chicken broth, (cold)
1 x Egg, beaten with
Instructions:
Instructions: MARINATE THE SHRIMP in the egg white and cornstarch for 20 minutes in the refrigerator. Fry the shrimp in 1 1/2 cups oil at a moderate temperature

(325F). Or, to simplify, stir-fry them in a wok in 3 tablespoons of oil just until they turn opaque. Remove them from the wok. Brown the ground pork in 2 tablespoons of oil. Add the rest of the sauce ingredients. Bring them to a boil and add the cornstarch to thicken the sauce lightly. Turn off the heat. Stir in the beaten egg, pulling the clumps of egg into thin strands with chopsticks as they cook. Stir in the cooked shrimp to coat them with the sauce.

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