1 1/2 lbs. fresh jumbo shrimp
2 eggs
Soy sauce (to taste)
4 tbsp. LaChoy brown sauce
2 lg. cloves fresh garlic, crushed
1 lb. ground pork
1 1/2 qts. water
3 tbsp. cornstarch

In a 4-quart pot put water, soy sauce, and brown sauce. Bring to a boil. Mix ground pork with crushed garlic and crumble into boiling pot. In meantime, mix two eggs with a fork (do not beat eggs, just break yolks and stir).

Pour eggs slowly in the areas of the boiling bubbles (DO NOT STIR). Eggs will flat when done. Make thickening with 4 tablespoons cornstarch and 1 cup of cold water. Pour in slowly, stirring constantly. When boiling starts again, turn heat down.

Add shrimp which have been peeled and deveined. Simmer 2 minutes. Shrimp will be tender and sweet. If it is cooked longer than 4 minutes, shrimp will be rubbery. Sauce should be extra dark brown. Add brown sauce to get dark color NOT soy sauce. Serve with plain rice or lobster tails.