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Shrimp: Millie Chan's Chili Shrimp

Source of Recipe


From "The Breath of a Wok" by Grace Young






List of Ingredients



• 1 Tbsp salt
  
• 1 lb. large shrimp, peeled and deveined
  
• 2 Tbsp soy sauce
  
• 1 tsp chili bean sauce
  
• 1/2 tsp sugar
  
• 3 Tbsp vegetable oil
  
• 2 Tbsp Shao Hsing rice wine, or dry sherry
  
• 2 Tbsp minced ginger
  
• 2 Tbsp chopped scallions
  
• 1 Tbsp minced mild fresh chilies, seeded
  
• Cilantro sprigs
  






Instructions



1. In a large bowl, combine the salt with 3 cups cold water. Add the shrimp, and let soak 1 hour. Drain the shrimp and set on several sheets of paper towels. With more paper towels, pat the shrimp dry. In a small bowl, combine the soy sauce, chili bean sauce and sugar.
   
   
2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 2 tablespoons of the oil, add the shrimp, and stir-fry 1 minute or until the shrimp begin to turn pink. Swirl in the rice wine, and immediately remove the wok from the heat. Transfer to a plate.
   
   
3. Swirl the remaining 1 tablespoon oil into the wok over high heat; add the ginger, scallions and chilies, and stir-fry 5 seconds. Stir the soy sauce mixture and swirl it into the wok. Return the shrimp to the wok and stir-fry 30 seconds to 1 minute, or until the shrimp are just cooked.
   
   Garnish with the cilantro sprigs.