1 Lb. Super Jumbo shrimp or prawns, peeled
& deveined
2 Slices ginger root (at least 1 Tbsp chopped. I usually use 2
Tbsp.)
4 Scallions, chopped
4 Cloves garlic, minced (At least 4 cloves)
1 Chili pepper (or 1 Tbsp crushed red pepper)
1 Tbsp ketchup
1 Tbsp cooking wine
1 Tbsp soy sauce
1 Tbsp sugar (Dark brown sugar is best. Add a little more for
good measure.)
1 Tbsp vinegar
1 Tbsp sesame oil
11/2 Tbsp garlic oil
1 Tbsp water
1 Tsp salt
Dash white pepper
2 Tsp hot chili oil
11/2Tbsp cornstarch blended in 2 Tsp water
Directions:
The sauce. Stir well the following:
Stir fry prawns for 2 minutes (or until pink) in 2 Tbsp oil. Remove to a pan.
Add ginger & garlic and stirfry until aromatic, about 30 seconds. Add scallions & chili pepper/crushed red pepper. Stirfry that for about 1 minute.
Return prawns to the wok and mix. Then add the sauce. Add the cornstarch & water mixture.
When the mixture warms and thickens, it is ready. Serve over rice.
Notes:
Shrimp seem to have a lot of water in them, and it is left in the wok after they are stirfried. After removing them, I also pour off the residue of oil & water in order to start over with fresh oil for the garlic & ginger.
Rather than buying shrimp by the pound, buy 6 [so-so appetite] to 8 [hungry] per serving. Headless jumbo shrimp usually come out to approximately 24 per pound. If you cook fewer, keep the same amount of sauce. That is where the flavor is, and that is why I have added garlic oil to the recipe, which I found somewhere on the internet. Try to find a garlic oil that describes itself as "infused" with garlic. Boyajian has been the best, but it is infrequently available.