Shrimp with Lobster Sauce
(Tou Shih Hsia Jen — Cantonese)

Yield: 4 servings

Ingredients

• 2 cloves garlic, finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon salted black beans, washed, drained and mashed
• 1 teaspoon finely chopped ginger root
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1 pound raw shrimp, shelled and de-veined
• 2 scallions (with tops), chopped (tops reserved)
• 1/2 cup hot water
• 1 tablespoon cold water
• 1 tablespoon cornstarch
• 2 eggs, slightly beaten
• Hot cooked rice

Instructions

1. Mix garlic, soy sauce, beans, gingerroot, sugar and salt. Heat oil in 10-inch skillet until hot. Stir in shrimp, bean mixture and scallions. Cook and stir 1 minute. Stir in 1/2 cup water. Cover and cook until shrimp are pink, about 2 minutes.
2. Mix 1 tablespoon water and cornstarch; stir into shrimp mixture Cook and stir until thickened. Add eggs; cook and stir just until eggs are set. Sprinkle with reserved scallion tops; serve with rice.