Jade ShrimpSariah Dorbin
- 1 lb raw shrimp
- 1/2 red bell pepper
- 1 Tbsp raw sesame seeds
- 2 Tbsp cooking oil
- 3 cloves garlic, finely minced
- 1 Tbsp ginger, finely minced
- 1 cup spinach leaves
- 1/4 cup mint leaves
- 1/4 cup cilantro sprigs
- 10 large basil leaves
- 1 small green onion, green parts only, chopped
- 2 Tbsp rice wine or dry sherry
- 2 Tbsp dark sesame oil
- 1 Tbsp thin soy sauce
- 1 tsp cornstarch
- 2 tsp hoisin sauce
- 2 tsp sugar
- 1 tsp rooster sauce (Sriracha)
- 1 tsp orange zest, finely minced
1. Shell, devein and split each shrimp in half, lengthwise; refrigerate.
2. Stem, seed and dice red pepper.
3. Place the sesame seeds in a small ungreased skillet and saute over medium heat until they turn light golden. Immediately remove the sesame seeds from the skillet, and set aside.
4. Combine the garlic and ginger and set aside in a small bowl. Measure and set aside the cooking oil in a small container.
5. Place all sauce ingredients in a blender, and blend into a smooth liquid.
1. Place a wok over the highest heat. When the wok becomes very hot, add the cooking oil to the center. Roll the oil around the wok and when the oil gives off just a wisp of smoke, add the garlic + ginger. Stir-fry, and as soon as they turn white, about 5 seconds, add the shrimp.
2. Stir and toss the shrimp until their exteriors turn white, about 2 minutes.
3. Stir the sauce, then pour it into the wok. Stir and toss until the shrimp are glazed with the sauce and are cooked through, about 1 minute.
4. Taste and adjust the seasonings. Immediately transfer the stir-fry onto a heated dinner platter. Sprinkle on the diced red peppers and toasted sesame seeds and serve.
The sauce can be prepared up to 8 hours in advance if refrigerated until use. A great sauce for ravioli, too.
Source: Sariah Dorbin