Shrimp with Lobster Sauce

Ingredients

• 1.5 tablespoons cornstarch 
• 1  eggs beaten
• 2 cloves garlic minced
• 0.3 pound ground pork 
• 0.5 teaspoon salt 
• 2 teaspoons cooking sherry 
• 1 pound shrimp deveined peeled
• 2 tablespoons soya sauce 
• 0.3 teaspoon sugar 
• 4 tablespoons vegetable oil 
• 0.3 cup water cold

Equipment

• bowl
• frying pan
• wok
• slotted spoon

Directions

1. In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in the sherry.
2. Add shrimp to the bowl, and toss to coat.
3. Heat oil in a wok or large skillet over medium-high heat.
4. Add shrimp, and fry until pink, 3 to 5 minutes.
5. Remove shrimp to a plate with a slotted spoon, leaving as much oil in the pan as possible.
6. Add garlic to the hot oil, and fry for a few seconds, then add the ground pork. Cook, stirring constantly until pork is no longer pink.
7. Combine 1 cup water, soy sauce, sugar and salt; stir into the wok with the pork. Bring to a boil, cover, reduce heat to medium, and simmer for about 2 minutes.
8. Mix together the remaining 1 1 /2 tablespoons of cornstarch and 1/4 cup cold water.
9. Pour into the pan with the pork, and also return shrimp to the pan. Return to a simmer, and quickly stir while drizzling in the beaten egg.
10. Serve hot over rice.