Yield: 4 servings
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These are a big seller at Wandee Young's restaurants. Ready in 3 minutes, they're excellent hot or room temperature. 16 lg Shrimp; shelled; deveined 1 tb Sugar 2 tb Soy Sauce 1 ts Oyster Sauce 1 ts Black Pepper 1 tb Garlic; chopped 5 tb Vegetable Oil 1. In large bowl, combine shrimp, sugar, soy sauce, oyster sauce, black pepper and garlic. Toss and mix to coat shrimp thoroughly with marinade. Let sit 3 to 5 minutes on counter. 2. Heat oil in wok or large frypan on high heat until it's just about to smoke. Add shrimps and marinade and stir-fry on a high heat 3 minutes or ntil shrimps are browned and plump. Remove from heat. 3. Line a serving plate with lettuce leaves and transfer shrimps to plate. Top with red pepper strips and fresh coriander leaves. Garnish with tomato and cucumber slices. Serves 4.
Source: "Thai Temptations" from Lifestyle column by Cynthia David in Toronto Sun (27 September, 1995) Transcribed By: S. Lefkowitz Submitted By SAM LEFKOWITZ On 10-04-95