These are wonderfully messy shrimp that were meant to be eaten with fingers, chopsticks or forks. Since this stir fry is so good cold on a salad of mixed greens, I've provided for leftovers in the recipe.
Allow 30 minutes to an hour for marinating and 3 to 4 minutes for stir-frying. Eat the shrimp hot from the pan or warm. To protect from any kind of spoilage, don't let them stand at room temperature more than about 20 minutes.
- 3 tablespoons soy sauce
- 3 tablespoons rice wine, or dry sherry
- 1 teaspoon Chinese toasted sesame seed oil
- 1 packed teaspoon dark brown sugar
- 2 teaspoons rice or cider vinegar
- 2-inch piece of fresh ginger root, peeled and minced
- 1 large clove garlic, minced
- 1 pound raw jumbo shrimp, shelled with tail section left intact
- 3 tablespoons cold-pressed vegetable or seed oil (safflower, canola or peanut)
- Salt and freshly ground black pepper
- 1 large whole scallion, thinly sliced
- 1. Thirty minutes to an hour before cooking, combine the soy, wine, sesame oil, sugar, vinegar, ginger, and garlic in a medium bowl. Toss with the shrimp, cover and refrigerate.
- 2. Remove from the fridge, and remove the shrimp from the marinade, scraping it off them and saving it in the bowl. Pat the shrimp dry with a paper towel.
- 3. Heat the oil in a wok or large sauté pan over high heat. Drop in the shrimp, quickly sprinkle with a little salt and a generous amount of pepper. Stir fry about 3 minutes, or until they turn pink and are barely firm.
- 4. Scrape the marinade and scallions into the pan. Continue stir-frying another minute, or until shrimp are just firm, but not hard and rubbery. Immediately turn into a serving bowl. Serve hot or warm.