Classic Shrimp With Lobster Sauce

• 1 egg white
• 2 teaspoons plus 1 tablespoon cornstarch
• 1 1/2 teaspoons salt
• 1 tablespoon Asian sesame oil
• 3/4 teaspoon freshly ground white pepper
• 1 pound medium shrimp, shelled and deveined
• 1 1/2 tablespoons minced fresh ginger
• 2 teaspoons finely chopped garlic
• 1 1/2 tablespoons coarsely chopped Chinese fermented black beans
• 1 1/2 tablespoons rice wine or dry sherry
• 1 tablespoon light (thin) soy sauce
• 2 teaspoons dark soy sauce
• 2 teaspoons sugar
• 1/2 cup low-salt chicken broth
• 1 1/2 tablespoons peanut oil
• 1/2 pound fatty ground pork
• 1 egg, beaten
• 2 tablespoons finely chopped scallions

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. Rinse and dry the shrimp, add them to the bowl and mix.
3. Refrigerate for 20 minutes.
4. Bring 2 cups water to a boil.
5. Remove from heat, add the shrimp mixture and stir vigorously to separate them.
6. When the shrimp turn white, in about 2 minutes, drain them in a colander; discard the liquid.
7. Dissolve the remaining cornstarch in 2 tablespoons cold water, and set aside.
8. Combine the ginger, garlic and black beans in a dish.
9. In another dish, combine the wine, soy sauces, sugar, broth and the remaining salt, sesame oil and white pepper.
10. Place a wok or skillet over high heat.
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. Add the pork and stir-fry, breaking it up, until it loses its pinkness, about 2 minutes.
13. Add the wine mixture, and bring to a simmer.
14. Stir in the dissolved cornstarch, then fold in the shrimp, cooking everything for about 1 minute.
15. Slowly pour in the beaten egg in a thin stream.
16. When it starts to set, transfer the food to a warm serving dish.
17. Garnish with scallions, and serve.

egg, cornstarch, salt, asian sesame oil, freshly ground white pepper, shrimp, fresh ginger, garlic, black beans, rice wine, light, soy sauce, sugar, lowsalt chicken broth, peanut oil, ground pork, egg, scallions

Taken from cooking.nytimes.com/recipes/5705 (may not work)