Post by coolplanet on Dec 28, 2013 0:32:18 GMT -5
This is my favorite dish. But it's HOT! Of course to make it less hot add fewer chili peppers.
1 pound jumbo shrimp (de-veined but not shelled)
3 cloves garlic chopped
2 tablespoons ginger chopped
1 tablespoon palm sugar
1+ tablespoon Chinese rice wine (Mirin)
2 tablespoons soy sauce
3+ tablespoons good peanut oil
12 dried red chili peppers (3" long)
In a large Wok or stainless steel pan, add the peanut oil and heat on high. When hot, add garlic and ginger. After 30 seconds add palm sugar, rice wine, soy sauce and chili peppers. After 30 seconds add shrimp. Continue cooking at high heat for about 2 minutes, stirring continuously until shrimp is pink. Don't overcook! Remove from heat and serve on a bed of your favorite rice.
Enjoy!
1 pound jumbo shrimp (de-veined but not shelled)
3 cloves garlic chopped
2 tablespoons ginger chopped
1 tablespoon palm sugar
1+ tablespoon Chinese rice wine (Mirin)
2 tablespoons soy sauce
3+ tablespoons good peanut oil
12 dried red chili peppers (3" long)
In a large Wok or stainless steel pan, add the peanut oil and heat on high. When hot, add garlic and ginger. After 30 seconds add palm sugar, rice wine, soy sauce and chili peppers. After 30 seconds add shrimp. Continue cooking at high heat for about 2 minutes, stirring continuously until shrimp is pink. Don't overcook! Remove from heat and serve on a bed of your favorite rice.
Enjoy!
