Xiā lóng hú - 虾龙糊
shrimp in lobster sauce
Ingredients:
225 g peeled large shrimp/prawns
2 cloves garlic
1 cm jahe
60 g minced pork
250 ml chicken stock
45 g peas
1 tbsp Shaoxing rice wine
1/4 tsp salt
1/4 tsp palm sugar
1/4 tsp white pepper
1/4 tsp sesame oil
1 1/2 tbsp cornflour + 1 tbsp water
1 egg white + 1 tsp water
1/2 tbsp oil
Garnish:
spring onion, finely chopped
Preparation:
Finely chop the garlic and jahe. Mix the cornflour with the water. Lightly beat the egg white with the water. Rinse the shrimp and pat dry.
Heat the oil in a pan and fry the garlic, jahe and minced meat until it changes colour. Then add the shrimp and fry them while stirring until they turn pink.
Then add the stock, peas, rice wine, salt, palm sugar, white pepper and sesame oil and bring to the boil.
Then on low heat, while stirring, add the cornstarch solution and stir until the sauce has thickened. Then mix in the egg white while stirring until it has set. Sprinkle the spring onion over it and serve.