Hot Hunan Shrimp

By carinem25

Ingredients

• 1 lb. large shrimp
• 1 T. Shaoxing wine or dry sherry
• 1/2 t. salt
• 3 T peanut oil
• 2 t. minced ginger
• 2 t. minced garlic
• 2 t. chile-garlic sauce
• 2 t. minced pickled chiles
• 1/3 c. water
• 1/2 t. soy sauce
• 2 scallions, green parts thinly sliced
• 1 T. finely chopped red bell pepper
• 1/4 t. sesame oil

Details

Servings 4

Preparation

Step 1

Using scissors, cut down the curved the shrimp shells and remove the veins, leaving the shells intact. Transfer the shrimp to a medium bowl and toss with the wine and salt.

Heat a large wok until very hot. Add the peanut oil; heat until small puffs of smoke rise. Pat the shrimp dry, add to the wok and stir-fry until curled and nearly cooked, about 2 minutes. Add the ginger sauce and pickled chiles and stir-fry until fragrant, about 1 minute. Add the water, soy sauce, scallion greens and bell pepper and stir fry until the liquid is slightly reduced and the shrimp are cooked through, about 2 minutes. Drizzle with sesame oil, toss and serve.