- 1 pound large shrimp, peeled and deveined
- 1 tablespoon peanut or vegetable oil
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 shallot, finely chopped
- 1 tablespoon chopped cilantro
Marinade:
- 2 teaspoons cornstarch
- ½ teaspoon salt
Sauce:
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon cider vinegar
- ½ tablespoon chili paste
INSTRUCTIONS:
- Marinate the shrimp: In a large bowl, toss the shrimp with the cornstarch and salt. Let stand for 5 minutes.
- Prepare the sauce: stir together the soy sauce, honey, cider vinegar, and chili paste. Set aside.
- Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the oil and swirl to coat the base. Add the garlic, ginger, and shallot and stir-fry until fragrant, about 30 seconds to 40 seconds. Toss in the shrimp and stir-fry until pink, about 2 minutes. Pour in the sauce and stir to coat the shrimp well. Transfer to a plate, sprinkle the chopped cilantro on top, and serve.
Source: Appetite For China
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