Shrimp with Lobster Sauce

I'm into reading a Chinese Cantonese cookbook right now.
It has a bunch of real interesting and supposedly authentic recipes in it.
"Suckling Bones" Said to be usually prepared from left over ends and pieces with honey and soy sauce for the head chef to suck on while at work. I've made some Chinese dishes before with some success. Years ago there was a Chinese restaurant
That made a fantastic dish called "Shrimp with lobster sauce" I just loved the stuff and have been trying to find it in other restaurants with no luck.Well guess what,
I found a recipe in this book that looks pretty close to that one.

People are often surprised to discover that this popular dish doesn't contain lobster at all. The name comes from the fact that one of the ingredients is fermented black beans, which the Cantonese use when preparing Cantonese lobster.

SHRIMP WITH LOBSTER SAUCE :
Ingredients:
Lobster sauce (recipe follows)
3/4 pound frozen Tiger shrimp
1 tablespoon Chinese rice wine or dry sherry
1/4 teaspoon salt
1 teaspoon cornstarch
3 tablespoons oil for stir-frying
2 teaspoons minced ginger
1 green onion, chopped
Preparation:
Make the lobster sauce first, and keep it warm.

Run the shrimp under warm running water until thawed. Pat dry with paper towels. Shell and devein if necessary.

Marinate the shrimp in the rice wine or sherry, salt and cornstarch for 15 minutes.

Heat the wok over medium-high to high heat. Add the oil. When the oil is hot, add the ginger and green onion. Stir-fry until aromatic (about 30 seconds). Add the shrimp and stir-fry until they turn pink.

Push the shrimp up to the sides of the pan and add the sauce in the middle. Bring to a boil and then mix in with the shrimp. Serve hot.


LOBSTER SAUCE:
Ingredients:
1/4 pound ground pork
2 teaspoons soy sauce
Pepper, to taste
1 teaspoon cornstarch
1 tablespoon fermented black beans
1 garlic clove
2 green onions (spring onions, scallions)
1 tablespoon soy sauce
1 tablespoon sherry
1 teaspoon granulated sugar
3/4 cup chicken broth
1 tablespoon cornstarch
2 tablespoons water
2 eggs, beaten
1/4 teaspoon salt
2 tablespoons oil for stir-frying
Preparation:
Combine the ground pork with the soy sauce, pepper and cornstarch. Marinate the pork for 15 minutes.

Rinse the black beans, letting them sit in the water for a few minutes to soften. Drain. Use a cleaver or knife to finely chop the beans. Peel and mince the garlic clove. Mash the garlic together with the soaked black beans. Wash the green onion and cut on the diagonal into 1-inch pieces.

In a small bowl, mix together the soy sauce, sherry, sugar, and chicken broth. Set aside. In a separate small bowl, dissolve the cornstarch in the water and set aside.

Lightly beat the eggs with the salt.

Heat the wok over medium high to high heat. Add 2 tablespoon oil, swirling to coat the sides. When oil is ready, add 1/2 of the mashed black beans and garlic mixture. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color. Remove and clean out the wok.

Add 1 tablespoon oil. When the oil is hot, add the second half of the bean and garlic mixture. Stir-fry until aromatic. Add the sauce. Give the cornstarch and water mixture a quick re-stir and add to the sauce, stirring quickly to thicken. Add the ground pork back into the pan. Stir in the green onion.

Stir in the beaten eggs. Remove the sauce from the heat, pour over shrimp or lobster and serve.