Udang dengan Saus Lobster

Instructions

1. Peel and de-vein your shrimp (or skip if your shrimp are already peeled/deveined). Boil 2 cups of water in a large wok and stir in the ground pork (or ground chicken or turkey). Break up any clumps and cook for about 1 minute, until the meat is no longer pink. Drain in a mesh strainer and give it a quick rinse. This will give you a much clearer, cleaner sauce.
2. Wash your wok and place over medium high heat. Add the neutral oil, garlic, ground pork, and shrimp and stir-fry for 10-20 seconds. Add the wine and stir-fry for another 10 seconds. Add the chicken stock, sesame oil, sugar, salt, MSG (if using) and white pepper. Stir in the peas.
3. Once the mixture comes to a simmer, combine the cornstarch and water into a slurry, and stir it into the sauce a little bit at a time. Let the mixture bubble and thicken. It should be able to coat a spoon, but it shouldn’t have a gloopy consistency. Add the slurry gradually to control the thickness of the sauce; you don't have to use it all. If it gets too thick, add a little more chicken stock. If it’s too thin, add more slurry.
4. Spread the slightly beaten egg and scallion across the mixture and let simmer for 5 seconds. Use your spatula to fold the egg into the sauce with a few strokes. Serve over white rice.