Recipe from Let’s Cook Asian
This was a really good, very simple recipe. But, a warning, the chili oil is quite spicy! If you’re not a fan of spicy, I think sesame oil would work very well in this recipe as a replacement.
1 lb peeled, deveined, tail-off shrimp
1/4 t salt
6 T peanut oil
2 garlic cloves, peeled and finely chopped
1-inch piece fresh ginger, peeled and finely chopped
1 green chili, deseeded and finely chopped (I just used about 3/4 can of chopped green chilies)
4 stems fresh cilantro, leaves and stems roughly chopped
3 T dark soy sauce
3T rice wine vinegar
1 T sugar
2 T chili oil
2 scallions, finely shredded
Mix sauce ingredients together and set aside.
Sprinkle the shrimp with salt, let stand 15 minutes, then pat dry.
Heat a wok or large skillet, add the peanut oil, and, when hot, add the shrimp and stir-fry in 2 batches for about 1 minute, or until pink and almost cooked through. Remove shrimp with a slotted spoon, and set aside.
Drain the oil from the wok, leaving about 1 T. Add the garlic, ginger and chili and cook for about 30 seconds. Add the cilantro, return the shrimp and stir-fry for 1-2 minutes unil shrimp is cooked through.
Serve immediately with dipping sauce.