Shrimp with Lobster Sauce

Directions

• Prepare the cleaned shrimp: if frozen, soak in cold water until defrosted. If fresh, wash with salt. Take off tails and ensure shrimp has been peeled and de-veined.
• Chop and mince garlic cloves. Turn heat on wok to high. Add olive oil and minced garlic. Stir fry for a minute to release garlic aroma and to spread the oil around the wok.
• Add shrimp and stirfry until shrimp curls and turns bright orange. Add Shaoxing rice wine and stir fry one minute.
• Add chicken stock and wait for it to bubble. While you are waiting, crack eggs into a small bowl and beat.
• When chicken stock bubbles, skim out any scum on top, so you have a clear shrimp and chicken soup. Then stir the soup in a circular motion creating a whirlpool motion. While the soup is swirling, drizzle in the beaten eggs slowly.
• Add ground pork and break up the pork in the mixture and then add frozen green peas. Add white pepper and then salt to taste. Mix and cover to let mixture heat back up and bubble.
• Mix cornstarch with water to create a cornstarch slurry. Add cornstarch slurry into the soupy mixture to thicken into a heavier sauce.
• Ladle the sauce on top of a bed of cooked rice and serve. You can also present this as a standalone shrimp and pork dish.