PREP TIME: 30 MINUTES ; COOK TIME: 10 MINUTES
This formula features the inventiveness of Chinese food by reusing marinade as a completing fluid. The stunt isn’t to marinate the shrimp for over 30 minutes. Shrimp are fragile to such an extent that they can get intense whenever left in the marinade for a long time. Goji berries add a sweet and tart flavor to this dish, however, they are discretionary, or you can supplant the finely slashed dried cranberries.
2 cups of Shaoxing rice wine
4 cuts of new ginger, stripped and quarter-sized
2 tablespoons dried goji berries (discretionary)
2 teaspoons of sugar1 pound of enormous shrimp (U21-25), stripped and deveined, tail left on
2 tablespoons of vegetable oil
2 teaspoons cornstarch
- In a huge bowl, blend the rice wine, ginger, goji berries (if utilizing), and sugar until the sugar is broken down. Add the shrimp, cover, and marinate in the fridge for 20-30 minutes.
- Empty the shrimp and marinade into a colander over a bowl. Save ½cup of the marinade and dispose of the rest.
- Warmth a wok over medium-high warmth until a drop of water sizzles and vanishes on contact. Pour in the oil and mix to cover the lower part of the wok. Season the oil by adding a little touch of salt, and mix delicately.
- Add the shrimp and sauté overwhelmingly, adding a spot of salt as you turn them over, at that point mix them in the wok. Keep on moving the shrimp for around 3 minutes, until they turn pink.
- Mix the cornstarch into the held marinade and pour it over the shrimp. Throw the shrimp and coat them with the marinade. It will thicken and make a gleaming sauce when it begins to bubble, around 5 additional minutes.
- Move the shrimp and goji berries to a platter, dispose of the ginger and serve hot.