Sizzled Chili Shrimp

Name: Sizzled Chili Shrimp
Ingredients: 5 T soy sauce; 5 T dry sherry; 3 dried red chilies, seeded and chopped; 2 garlic cloves, crushed; 2 t grated gingerroot; 5 T water; 1 1/4 raw, shelled jumbo shrimp or tiger prawns; 1 large bunch scallions, chopped; 2/3 C salted cashews; 3 T vegetable oil; 2 t cornstarch

11 ingredients

1 steps

Ingredients

5 T soy sauce
5 T dry sherry
3 dried red chilies, seeded and chopped
2 garlic cloves, crushed
2 t grated gingerroot
5 T water
1 1/4 raw, shelled jumbo shrimp or tiger prawns
1 large bunch scallions, chopped
2/3 C salted cashews
3 T vegetable oil
2 t cornstarch

Directions

1

{"0":"1. Mix the soy sauce with the shrry, chilies, garlic, ginger and water in a large bowl.","2":"2. Add the shrimp or prawns, scallions and cashews and mix well. Cover tightly and leave to marinate for at least 2 hours (no more than 3 hours), stirring occasionally.","4":"3. Heat the oil in a large wok. Drain the shrimp, scallions and cashews from the marinade with a slotted spoon and add to the skilled, reserving the marinade. Stir-fry over a high heat for 1 - 2 minutes.","6":"4. Mix the reserved marinade with the cornstarch, then add to the skillet and stir-fry for about 30 seconds until the marinade forms a slightly thieckened shiny glaze over the shrimp mixture.","8":"5. Serve the shrimp immediately with rice."}

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