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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 4 |
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Ingredients:
1/4 cup chicken stock or canned chicken broth |
1/4 cup ketchup |
2 tablespoons soy sauce |
2 tablespoons rice vinegar |
2 tablespoons sweet chili-garlic sauce |
1 teaspoon vegetable oil |
1 tablespoon minced garlic |
1 teaspoon minced ginger |
1 tablespoon minced shallot |
1 fresh red or green jalapeno chili, stemmed and minced |
3/4 pound large uncooked shrimp (about 16), shelled, tails left intact and deveined |
1 egg, lightly beaten |
Directions:
1. Stir the chicken stock, ketchup, soy sauce, rice vinegar and sweet chili-garlic sauce together in a small bowl.
2. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic, ginger, shallot and chili. Stir-fry until fragrant, about 20 seconds. Add the shrimp and stir-fry until they turn pink and curl slightly, 1 to 2 minutes. Pour the sauce mixture into the wok and stir-fry for 1 minute. While stirring in a circular motion, slowly pour in the beaten egg. This will create egg flowers . Turn off the heat, scoop the contents of the wok onto a platter and serve immediately.
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