This recipe I am going to share with you today is a very common in Chinese dish preparation. The use of ginger and scallions makes the dish flavorful and very fragrant, riding of the fish smell from the seafood. Hope you enjoy it.
Preparation Time: 20 minutes
Cooking Time: 10-15 minutes
Serves: 4-6 unless it’s my hubby eating then this serves only him! He’s a shrimp addict!
1 1/2 lb Large Tiger Shrimp, peeled and deveined, leaving tails intact
1/2 teaspoon salt
1/2 cup sherry or any red wine of your preferrence
1 tbsp minced ginger
1/4 cup chopped green onions
1/2 cup flour
1 egg, beaten
2 cups oil for deep-frying and stir-frying
2 cloves garlic, minced
1 tablespoon minced ginger
1/2 cup scallion, cut into 2 inch pieces
2 tablespoons sherry
1 tablespoon light soy sauce
salt and pepper
1 cup chicken stock or water
1 tablespoon cornstarch, dissolved in 2 tablespoons water
Combine first group of ingredients. Cover and refrigerate for 15-20 minutes.
Remove shrimp from marinade.
Dredge in flour then dip into lightly beaten egg then again on flour and fry in hot oil for about 30-45 seconds on each side, until shrimp is completely opaque and has changed in color. Drain in paper towel or cookie rack to remove excess oil.
In a skillet or wok, heat 2 tbsp oil and slowly fry ginger in low heat until fragrant. Add garlic and scallion, saute until garlic is slightly browned and scallions are wilted. Add the rest of the ingredients except for constrach slurry. When the sauce starts to bubble add slurry and simmer until sauce thickens. Toss in the fried shrimp and serve immediately with steamed jasmine or any white rice.
You can also substitute tiger shrimp with other seafood such as regular shrimp, crab, lobster or scallops.