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.
Originally Submitted
6/15/2015
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