Prep 10 mins
Cook 10 mins
An appetizing summer treat. Yummy over jasmin rice.
- 3⁄4 lb medium raw shrimp, shelled,and,deveined,tails left intact
- 1 tablespoon dry sherry
- 1 teaspoon cornstarch
- 1⁄4 teaspoon salt
- 1 tablespoon vegetable oil
- 4 shallots, peeled & halved
- 6 dried red chili peppers
- 2 stalks lemongrass, bottom 6 inches only,cut into 2 inch lengths,and crushed
- 1⁄4 cup fried garlic, slices
- 1 sprig cilantro
- 1⁄4 cup dry sherry
- 1 tablespoon lime, juice
- 1 tablespoon soy sauce
- 2 teaspoons oyster sauce
- 1 teaspoon fish sauce
- 1⁄2 teaspoon packed light brown sugar
- 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.
- Prepare 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.
First class dish!! The ingredients in this one come together beautifully! I used the dried red peppers, but cut them down by half. The sauce is really good. I love these easy stir-frys that deliver a lot of flavor. Served it over short grain rice. I will definitely make this again! Thanks Izzy!!
Hands down, this recipe is an absolute winner! I made this recipe exactly as stated, except that I used fresh Thai chilies instead of the dried red chili peppers. I couldn't believe the wonderful aromas while this was cooking! And the sauce on this was amazing, complex, and full of flavor. The lemongrass was very aromatic as well as the garlic, but neither served to overpower any of the other flavors which combined into a heavenly melange that will win anyone over to Asian food. I will definitely be making this again, and again, and again...Thanks, Izzy! :)