Scallion and Ginger Shrimp
- 12 whole Shrimp, Peeled And Deveined
- 2 whole Scallions
- 6 slices Ginger (from A 2-inch Piece, Sliced Into Rounds)
- 1 whole Dried Red Chili Pepper, Sliced (optional)
- 2 Tablespoons Oil
- 1 Tablespoon Chinese Rice Wine (shaoxing Wine)
- 1/4 teaspoons Salt
- 1/4 teaspoons Ground White Pepper (can Substitute Black Pepper)
- 1 teaspoon Soy Sauce
- Clean the shrimp and allow it to defrost if using frozen.
- Pat the shrimp dry and set aside on a plate.
- Then wash and julienne the scallions and set them aside, along with the sliced ginger and chili pepper.
- Heat a pan or wok over high heat until it is almost smoking then add 2 tablespoons of oil.
- Add the ginger and saute for 15 seconds over high heat.
- Add the shrimp quickly but carefully into the pan, and try to add it in one layer.
- You should be getting a really good sizzle right now, since the pan is so hot.
- Add scallions and chili (if using), and stir/saute.
- Add the rice wine and cover the wok immediately, keeping the heat on high.
- Let the shrimp cook for 30 seconds.
- Take the cover off and continue to stir.
- Add the salt, white pepper and soy sauce.
- Give it another quick stir and serve!
shrimp, scallions, ginger, red chili pepper, oil, chinese rice, salt, ground white pepper, soy sauce
Taken from tastykitchen.com/recipes/main-courses/scallion-and-ginger-shrimp/ (may not work)