Shrimp with Lobster Sauce New York Style [moved from Manhattan board]
Need the recipe for " Lobster Cantonese " ..the famous Egg based sauce from Mott St.....Lost and living in Maine now...what they call " lobster sauce" here is some kind of Brown Glop..YUUUCK ! Cheese Boy..I need you ! And what I would not give for a Midwood Pizza !!!
Love the site ! Brings back memories of Tilden High and ....the old nieghborhhods.
Best to all you NY hounds,
Here's a recipe:
Shrimp with Lobster Sauce
1 1/2 teaspoons cornstarch
2 teaspoons dry sherry or Shao Xing (or Shao Shing) wine
1 pound medium shrimp, peeled and deveined
4 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1/4 pound ground pork
1 cup chicken broth or water
2 tablespoons soy sauce
1/4 teaspoon sugar
1/2 teaspoon salt
1 1/2 tablespoons cornstarch
1/4 cup cold water
1 egg, beaten
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 and ginger 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 broth, 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.