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Categories:Viewed: 69 - Published at: 5 years ago
Ingredients
- 34 lb shrimp
- 1 tablespoon chinese rice wine or 1 tablespoon dry sherry
- 14 teaspoon salt
- 1 teaspoon cornstarch
- 3 tablespoons oil, for stir-frying
- 2 teaspoons minced ginger
- 1 green onion, chopped
Method
- Make the chinese lobster sauce first, and keep it warm.
- Run the shrimp under warm running water until thawed.
- Pat dry with paper towels.
- Shell and devein if necessary.
- Marinate the shrimp in the rice wine or sherry, salt and cornstarch for 15 minutes.
- Heat the wok over medium-high to high heat.
- Add the oil.
- When the oil is hot, add the ginger and green onion.
- Stir-fry until aromatic (about 30 seconds).
- Add the shrimp and stir-fry until they turn pink.
- Push the shrimp up to the sides of the pan and add the prepared Chinese Lobster sauce in the middle.
- Bring to a boil and then mix in with the shrimp.
- Serve hot.
