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.

Ingredients:
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

Sauce:
3 T dark soy sauce
3T rice wine vinegar
1 T sugar
2 T chili oil
2 scallions, finely shredded

Directions:
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.

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