Yield: 4 Servings
|1 tablespoon||Grated fresh ginger|
|2||Cloves garlic -- minced|
|2||Green onions -- chopped|
|¼ cup||Soy sauce|
|1 tablespoon||Rice wine vinegar|
|½ tablespoon||Asian sesame oil|
|1 pounds||(about 24) shrimp -- shelled|
|1 tablespoon||Vegetable oil|
|2 tablespoons||Sesame seed, toasted -- for|
|Steamed rice -- for|
1. In a large bowl, stir together ginger, garlic, onions, soy sauce, honey, vinegar, and sesame oil. Reserve half of this marinade in another bowl.
Place shrimp in first bowl and toss with marinade. Marinate 30 minutes to 4 hours in refrigerator.
2. In a wok or large skillet over medium-high heat, warm vegetable oil.
Saute shrimp on one side until bright pink (2 to 3 minutes). Toss and cook second side until done (about 2 minutes). Remove to a dish and reserve.
3. Combine cornstarch and the water in a small bowl. Pour reserved marinade into skillet, bring to a boil over medium-high heat, and stir in cornstarch mixture. Stir until sauce thickens (about 1 minute). Add shrimp, stirring to coat with sauce.
4. To serve, place shrimp on a serving dish, sprinkle with toasted sesame seed, and accompany with steamed rice.
Recipe By : the California Culinary Academy From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File