Classic Shrimp With Lobster Sauce

1. 1

   Combine the egg white, the 2 teaspoons cornstarch, 1 teaspoon of the salt, 1 teaspoon of the sesame oil and 1/2 teaspoon of the white pepper in a bowl.

2. 2

   Rinse and dry the shrimp, add them to the bowl and mix.

3. 3

   Refrigerate for 20 minutes.

4. 4

   Bring 2 cups water to a boil.

5. 5

   Remove from heat, add the shrimp mixture and stir vigorously to separate them.

6. 6

   When the shrimp turn white, in about 2 minutes, drain them in a colander; discard the liquid.

7. 7

   Dissolve the remaining cornstarch in 2 tablespoons cold water, and set aside.

8. 8

   Combine the ginger, garlic and black beans in a dish.

9. 9

   In another dish, combine the wine, soy sauces, sugar, broth and the remaining salt, sesame oil and white pepper.

10. 10

    Place a wok or skillet over high heat.

11. 11

    When it is hot, add the peanut oil, and when it starts to smoke, toss in the ginger mixture, and stir-fry for 30 seconds.

12. 12

    Add the pork and stir-fry, breaking it up, until it loses its pinkness, about 2 minutes.

13. 13

    Add the wine mixture, and bring to a simmer.

14. 14

    Stir in the dissolved cornstarch, then fold in the shrimp, cooking everything for about 1 minute.

15. 15

    Slowly pour in the beaten egg in a thin stream.

16. 16

    When it starts to set, transfer the food to a warm serving dish.

17. 17

    Garnish with scallions, and serve.

* Per serving · 4 servings · Values may vary.