Drunken Lemongrass Shrimp

• 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
• Sauce
• 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

1. Marinate the shrimp: In a medium bowl, combine the shrimp, rice wine, cornstarch and salt; toss until the shrimp are evenly coated.
2. Set aside for 10 minutes.
3. 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.
4. Place a wok over high heat until hot.
5. Add the oil, swirling to coat the sides.
6. Add the shallots, chili peppers, lemongrass and fried garlic; stir-fry until fragrant, about 30 seconds.
7. Slide the shrimp into the wok; cook, stirring, until the shrimp begin to turn pink, about 1 minute.
8. 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.
9. Scoop into shallow bowl and garnish with the cilantro sprig.

shrimp, sherry, cornstarch, salt, vegetable oil, shallots, red chili peppers, stalks lemongrass, garlic, cilantro, sauce, sherry, lime, soy sauce, oyster sauce, fish sauce, brown sugar

Taken from www.food.com/recipe/drunken-lemongrass-shrimp-31514 (may not work)