Drunken Lemongrass Shrimp |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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An appetizing summer treat. Yummy over jasmin rice. Ingredients:
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 |
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 |
Directions:
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.
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