Drunken Lemongrass Shrimp

Recipe Ingredients

3/4 lb	340g / 11oz	Raw medium shrimp - shelled, deveined,
		And tails left intact
1 tablespoon	15ml	Chinese rice wine
		= (or dry sherry)
1 teaspoon	5ml	Cornstarch
1/4 teaspoon	1.3ml	Salt
1 tablespoon	15ml	Vegetable oil
4		Walnut-sized shallots - peeled, halved
6		Dried red chili peppers
2		Lemongrass stalks, bottom 6" only - cut 2" lengths,
		And lightly crushed
1/4 cup	59ml	Fried garlic slices
1 section		Cilantro
		Sauce
1/4 cup	59ml	Chinese rice wine
		= (or cup dry sherry)
1 tablespoon	15ml	Lime juice
1 tablespoon	15ml	Soy sauce
2 teaspoons	10ml	Oyster-flavoured sauce
1 teaspoon	5ml	Fish sauce
1/2 teaspoon	2.5ml	Light brown sugar - (packed)

Recipe Instructions

Marinate the shrimp: In a medium bowl, combine the shrimp, rice wine, cornstarch and salt; toss until the shrimp are evenly coated. Set aside for 10 minutes.

For 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.

Place a wok over high heat until hot. Add the oil, swirling to coat the sides. Add the shallots, chili peppers, lemongrass and fried garlic; stir-fry until fragrant, about 30 seconds.

Slide the shrimp into the wok; cook, stirring, until the shrimp begin to turn pink, about 1 minute.

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.

Scoop into shallow bowl and garnish with the cilantro sprig.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Technique Show - 13: Chinese Traditional Seasonings) - from the TV FOOD NETWORK CANADA

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