Yield: 4 Servings
|1 pounds||Shrimp; peeled and deveined|
|1 tablespoon||Ginger root; chopped|
|1 tablespoon||Garlic; chopped|
|4 \N||Scallions; chopped|
|1 tablespoon||Wine or sherry|
|2 tablespoons||Soy sauce|
|½ teaspoon||Crushed red pepper (to taste)|
|1 tablespoon||Cornstarch dissloved in:|
|2 tablespoons||Cooking oil|
Heat oil in wok. Add ginger, garlic, scallions, red pepper. Stir fry for 60 seconds. Add shrimp, cook until done (firm and no longer transparent) Add wine, soy, ketchup, sugar and blend well. Add cornstarch mixture and continue cooking until mixture thickens. Serve over rice. Enjoy.
I originally experienced this recipe at a Chinese/Polynesian restaurant where it was called King Crab Flambe. It featured crab instead of shrimp and was prepared at the table flambe style. So, use these ideas and get started!!
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .