Serving Size: 6

48 shrimp; large size — unshell
1/4 cup oil — for stir fry
lobster sauce:
2 tablespoon black beans — fermented
3 cup garlic — minced
6 green onions — chopped
3 lg egg — beaten
3 tablespoon water
1 1/2 pound pork — ground or beef
1 1/2 cup chicken stock
1 1/2 tablespoon soy sauce — thin
1 tablespoon sugar
cornstarch paste — do not use

Cooking Directions:

Peel, devein and butterfly shrimp. To butterfly, with a sharp knife, cut
through the back about 3/4 of the way. Do not cut all the way through,
remove black vein. set aside. Heat wok till smoking, add oil, put all
shrimp in at once, stir fry, keeping them in motion continuously so they
cook evenly. When they begin to curl, remove and set aside. Soak black
beans, rinse and mash. Heat wok, add 2 tbs oil, add beans and garlic, stir
till aroma is strong, add meat in small pieces, stir fry until cooked,
about 4 minutes. Add broth, soy and sugar, stirring until it comes to a
boil. Thicken mixture with cornstarch paste, a little at a time, do not
let it get too thick, should be like a cream sauce. Slowly stir in beaten
eggs. Cook one minute, then add shrimp. Mix well and serve. *note*
Fermented black beans have a flavor that is very unique. Do not substitute
with any other black bean mixture as it will change the taste quite a bit.
If you do, lotsa luck…. FBB are small, black, dry and very salty.
Oriental groceries, and sometimes supermarkets.. KEEP ON STIR FRYIN, MARTY