Shrimp in Lobster Sauce

• 48 each shrimp large
• 1/4 cup vegetable oil
• 2 tablespoon black beans, fermented
• 3 cloves garlic minced
• 6 each scallions, spring or green onions chopped
• 3 large eggs beaten
• 3 tablespoon water
• 1 1/2 pound pork ground
• 1 1/2 cup chicken broth
• 1 1/2 tablespoon soy sauce, tamari
• 1 tablespoon sugar

1. Peel, devein and butterfly shrimp.
2. To butterfly, with a sharp knife, cut through the back about 3/4 of the way.
3. Do not cut all the way through, remove black vein, set aside.
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. When they begin to curl, remove and set aside.
6. Soak black beans, rinse and mash.
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. Add broth, soy and sugar, stirring until it comes to a boil.
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. Slowly stir in beaten eggs.
11. Cook one minute, then add shrimp.
12. Mix well and serve.

shrimp, vegetable oil, black beans, garlic, scallions, eggs, water, pork ground, chicken broth, soy sauce, sugar

Taken from recipeland.com/recipe/v/shrimp-lobster-sauce-37680 (may not work)