Drunken Lemongrass Shrimp

By á-170456

Ingredients

• SAUCE:
• 3/4 pound raw medium shrimp shelled, deveined, and tails left intact
• 1 tablespoon Chinese rice wine (or dry sherry)
• 1 teaspoon cornstarch
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• 4 walnut-sized shallots peeled, halved
• 6 dried red chili peppers
• 2 lemongrass stalks, bottom 6" only cut 2" lengths, and lightly crushed
• 1/4 cup fried garlic slices
• 1 sprig cilantro
• 1/4 cup Chinese rice wine (or cup dry sherry)
• 1 tablespoon lime juice
• 1 tablespoon soy sauce
• 2 teaspoons oyster-flavoured sauce
• 1 teaspoon fish sauce
• 1/2 teaspoon light brown sugar - (packed)

Details

Servings 4

Preparation

Step 1

Marinate the shrimp: In a medium bowl, combine the shrimp, rice wine, cornstarch and salt; toss until the shrimp are evenly coated. Set aside for 10 minutes.

For the Sauce: In a small bowl combine the rice wine, lime juice, soy sauce, oyster-flavored sauce, fish sauce and brown sugar; stir until the sugar dissolves.

Place a wok over high heat until hot. Add the oil, swirling to coat the sides. Add the shallots, chili peppers, lemongrass and fried garlic; stir-fry until fragrant, about 30 seconds.

Slide the shrimp into the wok; cook, stirring, until the shrimp begin to turn pink, about 1 minute.

Pour in the sauce; reduce the heat to low, cover and cook until the shrimp are cooked through and the shallots are tender, about 5 minutes.

Scoop into shallow bowl and garnish with the cilantro sprig.

This recipe yields 4 servings.