Ingredients:

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

Method:

Contrary to popular belief, lobster sauce does not contain lobster.
It's 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 don't 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.