Shrimp in Lobster Sauce

1. 1

   Peel, devein and butterfly shrimp.

2. 2

   To butterfly, with a sharp knife, cut through the back about 3/4 of the way.

3. 3

   Do not cut all the way through, remove black vein, set aside.

4. 4

   Heat wok until smoking, add oil, put all shrimp in at once, stir fry, keeping them in motion continuously so they cook evenly.

5. 5

   When they begin to curl, remove and set aside.

6. 6

   Soak black beans, rinse and mash.

7. 7

   Heat wok, add 2 tablespoon oil, add beans and garlic, stir until aroma is strong, add meat in small pieces, stir fry until cooked, about 4 minutes.

8. 8

   Add broth, soy and sugar, stirring until it comes to a boil.

9. 9

   Thicken mixture with cornstarch paste, a little at a time, do not let it get too thick, should be like a cream sauce.

10. 10

    Slowly stir in beaten eggs.

11. 11

    Cook one minute, then add shrimp.

12. 12

    Mix well and serve.

* Per serving · 4 servings · Values may vary.