Though they come in a variety of sizes and varieties, there’s one thing that all shrimp have in common: they’re delicious. If you have a serious appetite for a bowl of hot, zesty, tasty shrimp, look no further. This deceptively simple recipe will leave your mouth watering (and, depending on your tolerance for chilly peppers, your eyes) for more. This recipe serves four.
- 1 pound large peeled and deveined shrimp (prawns)
- 1/4 cup vegetable or olive oil
- 1/2 tbsp Shaoxing wine
- 1 tbsp minced garlic
- 1 inch fresh ginger, peeled and minced
- 1/2 cup dice scallion
- 2 cups of white rice
Before beginning, start steaming the white rice, and keep warm when done.
Prawn coating ingredients:
- 1 lightly beaten egg white
- 2 tbsp oil
- 2 tbsp Shaoxing wine
- 1 tbsp corn starch
- 1 tsp sugar
- 1/2 tsp salt
- pinch of white pepper
In a bowl, mix together all of the coating ingredients. Add the shrimp, and turn to coat completely. Refrigerate for half an hour.
- 5 tbsp tomato sauce
- 1 tbsp oyster sauce
- 2 tsp white rice vinegar
- 2 tsp soy sauce
- 1 1/2 tsp sugar
- 1/4 tsp salt
- 1 tsp chilly pepper flakes
(Note: To make pepper flakes, place some dried chilies into a food processor and pulse for about 1 minute, or until ground into coarse flakes.)
In a bowl, mix together all the sauce ingredients and set aside.
- Heat a wok over high heat for about 30 seconds. Then add the oil and coat the wok.
- When you see a wisp of white smoke appear, add the ginger and garlic, stir for about 15 seconds. Then add the scallions, and stir to mix.
- Add the shrimp to the wok, stir to mix with the ginger, garlic, and scallions, then spread the shrimp in a single layer and cook for about 1 minute, or until the shrimp begin to turn pink on the side facing down. Turn the shrimp over and cook another 1 minute, or until the shrimp begin to turn pink on the other side.
- Pour the sauce over the shrimp and stir to mix well. Lower the heat to medium, stir-fry for about 1 1/2 minutes.
- Turn off the heat, transfer the shrimp and sauce onto a plate, and serve over the steamed rice.