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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

28.0. "SHRIMP WITH LOBSTER SAUCE" by DREAMS::SIART () Thu Sep 06 1984 10:36

		
The sauce is called Lobster Sauce because it tastes as
		if it contains lobster.

			1 lb. fresh shrimp
			

Marinade:
				
2 teaspoons rice wine or dry sherry
				1 teaspoon cornstarch
				1/8 teaspoon black pepper
				1/2 teaspoon minced fresh
				    ginger root
			

1/2 onion
			1/2 green pepper
			6 tablespoons vegetable oil
			1 tablespoons minced garlic
			2 tablespoons salty black beans,
			  rinsed, chopped
			

Lobster Sauce:
				1/4 cup chicken broth
				1/4 cup water
				1 teaspoon cornstarch
				4-1/2 teaspoons oyster sauce
			

2 egg whites
	

Shell and devein shrimp. Rinse and pat dry with a paper towel.
	Combine marinade ingredients in a medium bowl. Add shrimp; mix
	well. Let stand 30 minutes. Chop onion and green pepper into
	3/4-inch squares. Pat marinated shrimp dry with a paper towel.
	Heat oil in a wok over high heat 1 minute. Stir-fry marinated
	shrimp 1 minute. Add diced onion and green pepper. Stir-fry 1
	minute. Mix ingredients for lobster sauce in a small bowl. Add
	to wok and bring to a boil. When sauce has thickened, stir in 
	cooked shrimp. Beat egg whites in a small bowl and pour in a 
	slow stream into wok. Quickly remove from heat and mix well.
	Serve imediately. Makes 4 to 6 servings.

		It tastes great! I made it last weekend and you 
		coul serve it with rice or noodles. Or a salad.
		Serve with a cold glass of beer or apple cider.
		And have a glass of ice water to. 

have fun cooking
							chow
						     brian siart

T.R	Title	User	Personal Name	Date	Lines
28.1	CHINESE LOBSTER CANTONESE STYLE	WCSM::STREET	LA REINA	`Fri Mar 22 1991 12:25`	13
	Need help with making Chinese Lobster Cantonese Style. I'm originally from the East Coast and frequented resteraunts in the Dorchester and Mattapan areas. In California they make theres with a white sauce and vegateables (YUCK). Back home it's a dark sauce which I think is a Black Bean sauce and mixed with small pieces of lobster. Does anyone know how to prepare this dish? Thanks, Margaret
28.2	Try pork...	MERCRY::COLELLA	Does Uranus have an aurora?	`Mon Mar 25 1991 12:05`	6
	If what you're referring to is Lobster Sauce on a chinese restaurant menu, there is no lobster/seafood in it at all. It's ground pork in a black bean sauce.... Cara
28.3	Pork in lobster sauce?	MR4DEC::MAHONEY		`Mon Mar 25 1991 14:39`	7
	I am sorry to contradict, .2 but "lobster sauce" is not pork at all, but a sauce made with oyster sauce and other ingredients and taste like lobster, but it does NOT contain lobster... I can post the sauce, as I have the recipe... Ana
28.4	Lobster Sauce Explanation	PSW::WINALSKI	Careful with that VAX, Eugene	`Mon Mar 25 1991 15:44`	12
	RE: .2 The "Lobster Sauce" normally found in Chinese-American restaurants in New England is the sauce that goes with Lobster Cantonese Style. It has eggs, black beans, and ground pork in it. It is not so named because it tastes like lobster, but rather, because it is a sauce served with lobster. It is the same nomenclature that results in "duck sauce" (not made with duck, but a sauce to serve with duck) and "chicken with fish flavor" (not made with or tasting anything like fish, but rather cooked with ingredients normally used when cooking fish). --PSW
28.5	My version of lobster sauce...	MR4DEC::MAHONEY		`Tue Apr 09 1991 14:31`	23
	Lobster sauce Margaret, I hope you like this... 1/2 cup chicken broth 1/2 water 2 teaspons cornstarch 8 teaspoons oyster sauce (it comes in small, square bottle) Mix ingredients for lobster sauce in a medium pan and heat it, stirring constantly, till slightly thickened. Add salt and pepper to taste. Serve over lobster, or shimp. ************************ Stir fry green onions, cut in one inch pieces, l green pepper, in strips, 2 cloves of garlic add one pound of shrimp, shelled and deveined and stir fry for a few minutes till just pink; add above sauce and serve over white rice or noodles... real easy and delicious. Ana