Gungbao Shrimp

 

1 lb (500 g) fresh shrimp, shelled and deveined

3–5 dried red chilies

2 tablespoons oil

6 cloves garlic, smashed

6 slices ginger, cut into fine shreds

2–3 tablespoons bottled garlic chili sauce

3 green onions (scallions), cut into lengths

 

Marinade

2 tablespoons rice wine

1 teaspoon sesame oil

1 teaspoon sugar

1/2 teaspoon cornstarch mixed with 1 tablespoon water

 

Sauce

1 tablespoon rice wine

1 teaspoon soy sauce

1 tablespoon tomato ketchup

1 teaspoon salt

 

 

1 Mix the Marinade ingredients in a bowl, then add the shrimp and toss to coat. Set aside to marinate for 20 minutes in the refrigerator.

2 Combine all the Sauce ingredients in a bowl and set aside.

3 Cut the deseeded dried chilies lengthwise.

4 Heat the oil in a wok over high heat, then add the chilies and let them scorch.

5 Add the shrimp, garlic and ginger and stir-fry quickly until the shrimp turn pink and the flesh becomes firm, 1 to 2 minutes.

6 Add the chili sauce and stir to blend, then add the green onions and the Sauce mixture. Cook for another 1 to 2 minutes, then transfer to a platter and serve.

 

Serves 4

Preparation time: 20 mins

Cooking time: 5 mins