Seafood Cantonese Recipe
Ingredients
| 1 pound medium-sized shrimp, or lobster tails, or 2 to 2 1/2-pound Dungeness crab | ||
| Fermented black beans | 1 Tablespoon | |
| 2 large cloves garlic | ||
| Soy sauce | 2 Tablespoon | |
| Sugar | 1/2 Teaspoon | |
| Salad oil | 2 Tablespoon | |
| 2 ounces ground or finely chopped lean pork (optional) | ||
| Boiling water | 6 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| Cold water | 1 Tablespoon | |
| Green pepper | 2 Tablespoon, minced | |
| 1 egg, slightly beaten | ||
Directions
Shell and devein the shrimp,- or wash the lobster tails and, if large, split through the shell lengthwise, or crack crab, clean and rinse well.
Wash and drain the black beans and crush with 1 clove of the garlic, mix in the soy sauce and sugar.
Heat the oil over high heat in a large heavy frying pan or wok.
Add other clove of garlic and pork if used; brown quickly, then remove garlic.
Add seafood, boiling water and black bean mixture.
Cover the pan and cook the prawns for 3 minutes or until pink (cook crab pieces for 3 minutes or lobster for 10 minutes).
Stir in a paste made by blending the cornstarch with the cold water. Heat and stir until the sauce thickens and coats the shellfish.
Add the green pepper and egg, heat and stir just until the egg sets.
Wash and drain the black beans and crush with 1 clove of the garlic, mix in the soy sauce and sugar.
Heat the oil over high heat in a large heavy frying pan or wok.
Add other clove of garlic and pork if used; brown quickly, then remove garlic.
Add seafood, boiling water and black bean mixture.
Cover the pan and cook the prawns for 3 minutes or until pink (cook crab pieces for 3 minutes or lobster for 10 minutes).
Stir in a paste made by blending the cornstarch with the cold water. Heat and stir until the sauce thickens and coats the shellfish.
Add the green pepper and egg, heat and stir just until the egg sets.
Chef
