Spicy Garlic Shrimp

  • images/spicy_garlic_shrimp.jpg

Makes 4 servings

I like to cook shrimp in their shells. This keeps them fresh and juicy, plus the shells make a separate treat for us shrimp suckers. If you aren't a "lay out the newspaper on the picnic tableƓ kind of person and finger-lickin' shrimp is not your style, feel free to use shelled shrimp.

  • 1 1/2 pounds large raw prawns, heads and shells intact

Marinade

  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper

Sauce

  • 1/4 cup catsup
  • 1/4 cup Chinese rice wine or dry sherry
  • 1/4 cup chicken broth
  • 2 tablespoons chili garlic sauce
  • 2 teaspoons honey
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce

  • 2 tablespoons cooking oil
  • 2 tablespoons minced garlic
  • 1 green onion, chopped

Directions

  1. Clip legs off prawns with kitchen shears. Insert tip of shears between head and body of shrimp on back side; cut along back to expose dark vein to remove. Rinse prawns and pat dry with paper towels.
  2. Combine marinade ingredients in a large bowl and mix well. Add prawns and stir gently to coat evenly. Let stand for 10 minutes.
  3. Combine sauce ingredients in a medium bowl and mix well. Set aside.
  4. Place a wok or stir-fry pan over high heat until hot. Add 1 tablespoon of the oil, swirling to coat sides. Add garlic and cook until fragrant, about 10 seconds. Add prawns and cook, stirring, until they turn pink, about 1 minute. Transfer prawns and garlic to a plate and set aside.
  5. Add remaining one tablespoon oil to pan, swirling to coat sides. Add sauce ingredients and cook over medium-high heat, stirring occasionally, until sauce thickens and reduces by half, about 5 minutes. Add prawns and garlic mixture; toss until prawns are coated in the sauce and completely cooked through, about 2 minutes.
  6. Transfer to a serving plate, sprinkle with green onion and serve.