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1
Peel and devein the shrimp.
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2
Rinse thoroughly, pat dry and coat with cornstarch (do this in a small plastic bag, a few shrimp at a time).
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3
Peel and smash the garlic.
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4
Rinse the black beans under hot water, then drain well.
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5
In separate bowls, combine the First and Second Sauces so they are ready to be added.
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6
Cook the shrimp in boiling salted (1 tsp) water for 30-40 seconds.
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7
Drain and pat dry.
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8
Place on a platter.
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9
Heat a wok and add the oil.
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10
Heat for 15 seconds, then add the ginger slices.
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11
Stir until lightly browned, then add the garlic.
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12
Stir until lightly browned.
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13
Remove and discard both.
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14
Add the salted beans, stir for 10 seconds, then add the ground pork or beef.
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15
Stir vigorously to mix and break up the meat.
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16
Cook until the meat is no longer pink and add the green onions.
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17
Stir another 30 seconds, add the shrimp, and stir to mix well.
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18
Mix the First Sauce quickly and pour down the side of the wok, stirring all the while.
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19
Shovel the contents of the wok to one side.
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20
Mix the Second Sauce quickly and pour down the vacated side of the wok.
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21
Stir to thicken with the point of the spatula.
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22
Mix with the shrimp.
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23
Reduce the heat.
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24
Pour the beaten egg over the shrimp.
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25
Allow to set for 15 seconds then fold in slowly until soft threads appear.
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26
Stir gently to mix.
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27
Remove to a platter and serve immediately.
