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What You Need:
(To Serve: 4 as a main course or 6 to 8 as part of a Chinese Meal)
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1 pound fresh shrimp in their shells (about 26 to 30 to the pound)
1 tablespoon finely chopped, peeled fresh ginger root
1 teaspoon coarsely chopped garlic
4 scallions, including the green tops, cut into ¼-inch pieces
1 tablespoon Chinese rice wine or pale dry sherry
2 tablespoons soy sauce
1 teaspoon sugar
½ teaspoon salt
½ 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 oil
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Translate this recipe:
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| How To Cook: |
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1. Shell and devein the shrimp. Then wash them under cold running water, drain and pat them dry with paper towels. Refrigerate until ready to use.
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2. 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.
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3. Set a 12-inth wok or 10-inch skillet over high heat for about 30 seconds. Pour in 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.
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4. Immediately add the chopped ginger, garlic, scallions and red-pepper flakes, stir-fry for about 20 seconds, and drop in the shrimp.
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5. 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.
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6. Give the cornstarch mixture a quick stir to recombine it and add it to the pan, stirring continuously, until the mixture thickens and coats the shrimp with a translucent glaze. Transfer to a heated platter and serve at once.
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