Shrimp and Lobster Sauce

Appetizer, Main Dish, Dessert

This is after the Cantonese version of shrimp & lobster sauce. No lobsters are harmed in the preparation of this dish. 15 minutes minutes each of preparation and cooking time makes this a quick after-work meal. You get 4 servings (it actually works out to 2 as I am greedy about shrimp).

Ingredients/Shopping List
• 6 ½ teaspoons cornstarch
• 1 egg, beaten
• 2 cloves garlic, minced
• ¼ pound ground pork
• ½ teaspoon salt
• 2 teaspoons cooking sherry
• 1 pound medium shrimp - peeled and deveined
• 2 tablespoons soy sauce
• ¼ teaspoon sugar
• 4 tablespoons vegetable oil
• 1 ¼ cup cold water

Directions

Dissolve 1 ½ teaspoons of cornstarch in 2 teaspoons of sherry. Add shrimp to mix; toss to coat.

Heat oil in skillet over medium-high heat

Fry shrimp 3-5 minutes. Remove from skillet and reserve. Leave as much oil in skillet as possible.

Fry garlic in hot oil for a few seconds then add pork. Cook stirring constantly until pork is no longer pink.

Mix 1 cup water, soy sauce, salt, and sugar. Stir into skillet contents. Bring to a boil; cover; reduce to medium heat. Simmer for 2 minutes.

Mix remaining cornstarch with ¼ cup cold water; add to skillet mixture.

While simmering, drizzle in beaten egg.

Serve over rice.