Stir-Fried Shrimp with Pepper Sauce
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INGREDIENTS 1 pound fresh shrimp in their shells (about 26 to 30 per pound)
1 tablespoon finely chopped, peeled, fresh ginger root
1 teaspoon coarsely chopped garlic
4 scallions, including the green tops, cut into 1/4-inch pieces
1 tablespoon Chinese rice wine, or pale dry sherry
2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon crushed red-pepper flakes
2 tablespoons tomato catsup
1 tablespoon cornstarch dissolved in 2 tablespoons cold chicken stock, fresh or canned,
or cold water
2 tablespoons peanut oil or flavorless vegetable oilPREPARE AHEAD
Shell and devein the shrimp. Then wash under cold running water, drain and pat them dry with paper towels. Refrigerate until ready to use.
Have the shrimp, and the oil, ginger, garlic, scallions, red-pepper flakes, wine, soy sauce, tomato catsup, sugar, salt and cornstarch mixture within easy reach.
TO COOK
Set a 12-inch wok or 10-inch skillet over high heat for about 30 seconds. Pour in the 2 tablespoons of oil, swirl it about in the pan and heat for another 30 seconds, reducing the heat to moderate if the oil begins to smoke.
Immediately add the chopped ginger, scallions and red-pepper flakes, stir-fry for about 20 seconds, and drop in the shrimp. Cook, stirring constantly, for 1 or 2 minutes, or until the shrimp turn pink and firm. Add the wine, soy sauce and tomato catsup, sugar and salt; stir once or twice.
Give the cornstarch mixture a quick stir to recombine it and add it to the pan, stirring constantly, until the mixture thickens and coats the shrimp with a translucent glaze.
Transfer to a heated platter and serve at once
Serves 4