Shrimp and Lobster Sauce

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filed under Main Dishes

Main Dishes
 
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 324 (16% DV)
Fat: 21g (33% DV)
Carbohydrates: 4g (1% DV)
Protein: 27g (54% DV)
Description: This is just like you would get at a Cantonese Chinese restaurant.
Ingredients:  Makes 4 servings
2  teaspoons
 
1  lb.
 
4  tablespoons
 
 
1/4  lb.
 
1  cup
 
2  tablespoons
 
1/4  teaspoon
 
1/2  teaspoon
 
1-1/2  tablespoons
 
1/4  cup
 
 

Tip: For nutritional information on all the ingredients in Shrimp and Lobster Sauce just click on each ingredient name. Then adjust the serving size for any Shrimp and Lobster Sauce ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
1.In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in the sherry. Add shrimp to the bowl, and toss to coat.
2.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 to the hot oil, and fry for a few seconds, then add the ground pork. Cook, stirring constantly until pork is no longer pink.
3.Combine 1 cup water, 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.
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