Yield: 3 to 4 servings if served alone; 6 to 8 servings if served with 3 other dishes
1 lb. shrimp (raw, weighed with the shell)
1/2 egg white
1/4 teaspoon salt
1 teaspoon water corn starch
1 tablespoon sherry
1/4 teaspoon sugar
2 cloves garlic
2 teaspoons fermented black beans
2 slices fresh ginger root
2 scallions (white and green parts)
1/2 tablespoon corn starch
2 tablespoons chicken stock
1 tablespoon sherry
1 teaspoon dark soy sauce
1/2 teaspoon sugar
1/2 cup chicken stock
1/2 cup (1/4 lb.) ground pork
2 tablespoons peanut oil
Shell, devein, split, wash, drain, and dry shrimp. Mix shrimp with the 1/2 egg white, 1/4 teaspoon salt, 1 teaspoon corn starch, 1 tablespoon sherry, and 1/4 teaspoon sugar. Refrigerate for at least 1/2 hour, up to 12 hours. Beat the 2 eggs lightly. Mince the garlic, black beans and ginger. Cut the scallions into 2 inch pieces. Dissolve 1/2 tablespoon corn starch in 2 tablespoons chicken stock. Into a small bowl put 1 tablespoon sherry, 1 teaspoon soy sauce, and 1/2 teaspoon sugar. Measure into another bowl 1/2 cup stock. Set aside 1/2 cup ground pork.
Place wok over high flame for 30 seconds. Add 2 tablespoons oil and heat for 20 seconds or until oil is very hot but not smoking. Add the black beans, garlic, and ginger, Stir-fry 15 seconds. Add pork and continue stirring until the pork turns white (3 minutes). Restir shrimp in marinade with chopsticks; then add to wok and stir-fry until they turn pink (2-3 minutes). Add 1 tablespoon sherry, 1 teaspoon soy sauce, and 1/2 teaspoon sugar. Mix well. Add scallions. Mix again. Add 1/2 cup stock. Bring to a boil. Cover and cook over a medium flame for 2-3 minutes. Remix binder and add, pouring with one hand while you stir with the other until the liquid thickens. Stir in the eggs, turning off the flame immediately. Empty contents of wok into a heated serving dish. Serve immediately.
This, as all other fish and seafood dishes, would suffer if kept warm or rewarmed, and should therefore be served immediately.
For the shrimp you can substitute a 1 1/4 lb. lobster. Cut it in serving pieces, omit the marinade, and proceed as recipe indicates.
You can substitute 14 oz. scallops. If you use bay scallops, leave them whole; if you use sea scallops, cut each one into 3 slices across as you would a water chestnut. Marinate both as you would shrimp.
Or you can substitute 1 lb. of soft-shell crabs. Coat in flour and shake off excess, then ass when recipe indicates to add shrimp. Saute for 2 minutes on each side. Proceed with recipe as indicated.
It is important that the flame be turned off immediately after the eggs are added to achieve a smooth, flowing sauce.
Most Americans are used to eating this dish with an abundance of sauce because many of the Chinese-American restaurants serve it this way. The recipe given here is a more authentic version. If you prefer more sauce, increase the stock from 1/2 to 3/4 cup, and the binder from 1/2 to 1 tablespoon corn starch.
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