See Also: Fish and Seafood · Garlic
Garlic Shrimps
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Sub chicken pices or firm tofu...the flavors are dynamite no matter what you use!
16-20 large shrimp, shelled and deveined
1 tablespoon sugar
2 tablespoons black bean sauce
1/2 teaspoon black pepper
1 tablespoon chopped garlic
1 teaspoon grated ginger
1 tablespoon honey
5 tablespoons grapeseed or peanut oil
lettuce leaves
strips of red pepper
fresh coriander leaves
slices of tomato and cucumber
In a bowl, combine shrimp, sugar, black bean sauce, pepper, garlic, ginger and honey. Toss and marinate for 3-5 minutes. Heat oil in a wok on high heat until it is just about to smoke. Add the shrimp and marinade and stir-fry on maximum heat for 3 minutes, allowing all to be seared in the hot oil, browned and plump. Line a seving plate with lettuce leaves and transfer the shrimp to the lettuce. Top with red pepper strips and fresh coriander leaves and garnish with slices of tomato and cucumber.
Recipe created 1996-07-29.
