Shrimp In Chinese Lobster Sauce

• 1 lb. jumbo shrimp (21 to 25 per pound)
• 2 Tbsp. fermented black beans
• 2 minced garlic cloves
• 1 quarter sized slice fresh ginger, peeled and minced
• 1 Tbsp. Shao Hsing rice wine or dry sherry
• 2 Tbsp. peanut or corn oil
• 1/2 tsp. salt
• 6 oz. ground pork butt
• 1 small onion, in 1-inch cubes
• 1 bell pepper, in 1-inch cubes
• 1/2 tsp. sugar
• big pinch of white pepper
• 1/2 Tbsp. light soy sauce
• 3/4 c. chicken stock
• 2 tsp. cornstarch, mixed with 1 Tbsp. water
• 1 large egg, lightly beaten
• 1 chopped green onion
• 1 tsp. Asian sesame oil

1. Shell and devein shrimp.
2. Butterfry shrimp by slicing them down the length of the back, stopping just above the tail.
3. Rinse with cold water; blot dry.
4. Cover the black beans with lukewarm water; let soak for 5 minutes and drain.
5. Combine with minced garlic and ginger; gently crush into a paste.
6. Mix in the wine and set aside.

jumbo shrimp, black beans, garlic, ginger, hsing rice wine, peanut, salt, ground pork butt, onion, bell pepper, sugar, white pepper, soy sauce, chicken stock, cornstarch, egg, green onion, asian sesame oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=833282 (may not work)