Shrimp with Lobster Sauce (Cantonese Prawns in Savoury Sauce)

• 350 g Prawns, raw, peeled and deveined
• 1 Egg
• 2 tbsp Cornflour
• 300 ml Chicken stock, hot
• 1 ½ tbsp Light soy sauce
• ¼ tsp White pepper
• 2 tbsp Vegetable oil
• 150 g Minced pork
• 3 cloves Garlic
• 2 tbsp Black bean sauce
• 2 Spring onion

1. In a small bowl, beat the egg. In a separate bowl, whisk the cornflour with a splash of the chicken stock until smooth, then whisk in the remaining stock, the light soy sauce and the white pepper.
2. Slice the spring onion, keeping the white and green parts separate. Finely chop the garlic.
3. Heat the vegetable oil in a wok (or large frying pan) over medium-high heat. Add the minced pork and stir-fry for 2 to 3 minutes until it loses its pink colour and starts to take on a little colour.
4. Add the garlic and the white parts of the spring onion and stir-fry for 30 to 60 seconds until fragrant. Stir in the black bean sauce for 30 seconds to bloom its flavour.
5. Give the cornflour-stock mixture a quick whisk, then pour it into the wok. Bring to a gentle simmer, stirring, and cook for 1 to 2 minutes until glossy and lightly thickened.
6. Add the prawns and simmer gently for 2 to 4 minutes, stirring carefully, until they are just opaque and pink. Keep the heat moderate so the sauce stays silky.
7. With the sauce at a gentle simmer, slowly drizzle in the beaten egg while stirring in one direction to create soft ribbons. Cook for 30 to 60 seconds, then fold through the green parts of the spring onion and serve straight away.

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