Drunken Lemongrass Shrimp

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An appetizing summer treat. Yummy over jasmin rice.

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Steps

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Marinate the shrimp: in a medium bowl , combine the shrimp , rice wine , cornstarch and salt.

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Toss until the shrimp are evenly coated.

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Set aside for 10 minutes.

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Prepare the sauce: in a small bowl combine the rice wine , lime juice , soy sauce , oyster-flavored sauce , fish sauce and brown sugar.

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Stir until the sugar dissolves.

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Place a wok over high heat until hot.

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Add the oil , swirling to coat the sides.

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Add the shallots , chili peppers , lemongrass and fried garlic.

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Stir-fry until fragrant , about 30 seconds.

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Slide the shrimp into the wok.

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Cook , stirring , until the shrimp begin to turn pink , about 1 minute.

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Pour in the sauce.

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Reduce the heat to low , cover and cook until the shrimp are cooked through and the shallots are tender , about 5 minutes.

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Scoop into shallow bowl and garnish with the cilantro sprig.

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Ingredients

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medium raw shrimp, dry sherry, cornstarch, salt, vegetable oil, shallots, dried red chili peppers, lemongrass, garlic, cilantro, lime, soy sauce, oyster sauce, fish sauce, light brown sugar