16    Raw shrimp, 3-inch unshelled
2 tb Oil for stir-fry
LOBSTER SAUCE:
2 ts Salted black beans
1 lg Clove garlic, minced
2    Green onions
1 lg Egg
1 tb Water
2 tb Cooking oil
1/2 lb Ground pork (not sausage)
1/2 c  Chicken broth
1/2 tb Thin soy sauce
1 ts Sugar
Cornstarch paste

Contrary to popular belief, lobster sauce does not contain lobster. Its
delicious served OVER lobster or shrimp.

Lobster Sauce: Soak salted black beans for 10 minutes; rinse & drain. Mash
with garlic. Cut green onions in 1/2″ sections. In small bowl, beat egg
with water.

Shrimp: Shell, devein & butterfly shrimp. To butterfly shrimp, slice along
the back about 3/4 of the way through the flesh with a small paring knife.
Spread shrimp open; cover but do not refrigerate.

To stir-fry, heat wok to medium-high. When hot, dribble oil around side of
pan. Put shrimp in wok all at once, & start tossing. Keep shrimp in
motion, so they will cook uniformly. When they just begin to curl, remove
to the serving dish.

Heat wok to medium; add remaining oil. When oil is hot (not smoking) add
garlic/bean mixture. Stir briskly until aroma of beans & garlic is strong,
but dont overcook. Add ground pork in little pieces; stir-fry until
cooked, about 4 minutes. Add broth, soy sauce & sugar, stirring while
mixture comes to a boil. Thicken mixture with corn- starch paste to create
a light cream-like sauce (not too thick). Slowly stir in beaten egg. Cook
briefly. Add shrimp. Mix and serve.