Dry-Fried Shrimp With Ginger
chinese, fish
4 tablespoon peanut oil
2 lb cleaned, unshelled shrimp
2 tablespoon minced garlic
1 teaspoon minced fresh ginger root
4 tablespoon coarsely chopped scallions
2 tablespoon chinese rice wine, or: dry sherry
2 tablespoon light soy sauce
1/2 teaspoon dark soy sauce
1 pinch salt
1/4 cup chicken broth
HEAT A WOK over a high flame. Add the oil, and when it is hot, stir-fry the shrimp quickly until they turn pink. Add the remaining ingredients. Continue stirring until the shrimp are cooked (about 3 minutes).
KEN HOM PRODIGY GUEST CHEFS COOKBOOK
Yield: 6 servings