Recipe - Shrimp With Black Bean Sauce

1 pound Raw shrimp
3 tablespoon Peanut oil
2 Green onions, cut in 2 inch
pieces
2 teaspoon Dry fermented black beans
1 Clove garlic, crushed
One fourth cup Plus 2 tbs water
2 tablespoon Dry sherry
2 tablespoon Soy sauce
1 tablespoon Cornstarch
1 Egg, slightly beaten

Found this Lobster Cantonese recipes in the New York Times International
Cookbook. There are 2 kinds I've had out there...one that is light colored
(which is this one) and one that is a black bean sauce, which is similar to
the 2nd recipe I've posted from that book, Shrimp with Black Bean sauce.
Hope this is what you're looking for!

Shelll, devein, wash and drain the shrimp. S;lit each into two lengthwise.
In a skillet or wok heat the oil and quickly stirfry the green onions,
black beans, and garlic. Discard the garlic.

Add the shrimp and cook, stirring continuously, for about 2 mintues, or
until the shrimp turns pink. Add the onequarter cup water, the sherry, and
the soy sauce. Dissolve the cornstarch in the remaining 2 tbs water and add
to the shrimp mixture, stirring. When thickened, stir in the beaten egg and
turn off the heat immediatley. Serve hot. Posted to TNT Prodigy's Recipe
Exchange Newsletter by NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Apr 13,
1997