Firecracker Shrimp
Lisa Foegen
ingredients
- 2 tablespoons canola oil
- 8 ounces 36-40 shrimp
- 7 baby carrots, halved lengthwise
- 1/2 cup water chestnut slices
- 20 to 24 snow peas
- 1 large scallion, white part, 1/4" sliced
- 1 large garlic clove, chopped finely
- 2 tablespoons sherry
- 1 tablespoon chili paste
- 1/4 teaspoon ground white pepper
- 2 teaspoons ground bean sauce
- cilantro, for garnish
- cornstarch slurry
- 2 tablespoon soy sauce
- 2 teaspoon granulated sugar
- 2 ounces water
- 2 teaspoon white vinegar
directions
- 1
Assemble sauce ingredients and put aside.
- 2
Heat a large sauté pan, cast iron skillet, or electric wok until smoking.
- 3
Add oil and baby carrots, sauté until the color of carrots brightens.
- 4
Add shrimp and stir fry until about half way cooked.
- 5
Add water chestnuts, snow peas and garlic. Sauté briefly.
- 6
Add scallions. Add chili paste, ground white pepper and ground bean sauce.
- 7
When you smell the nuttiness of the ground bean sauce, reduce heat and add sherry.
- 8
Introduce sauce mixture, let boil briefly.
- 9
Add cornstarch slurry and stir until thickened (approximately 30 seconds).
- 10
Serve with steamed rice on platter or in large bowl, garnish with cilantro.
notes
Corn starch slurry = 1 teaspoon cornstarch blended with 1 ounce water
Source: www.recipesecrets.net
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