Ginger Sautéed Shrimp
Ingredients
- 600 gShrimp (peeled and deveined)
- 3 pcGarlic (finely minced)
- 1 tspGinger ground (powdered)
- 3 pcScallion or chives (sliced on the bias)
- 3 tbspsoy sauce (light)
- 2 tbsprice wine
- 1 tspWhite sugar
- 1 tspCorn starch
- 2 tbspPeanut oil
- 1 tspSesame oil
- 20 gFresh ginger (peeled and finely minced)
Method
Firm, pearly shrimp coated in a glossy sauce. The sharp ginger and deep soy sauce flavors release as soon as the wok starts to smoke.
- 1
Peel the shrimp, leaving the tails on. Devein by cutting along the back. Pat the flesh dry with a cloth to ensure proper searing.
- 2
Heat peanut oil in a wok or large pan. When the oil shimmers, add minced garlic, sliced scallions, and ginger. Stir constantly: it should smell fragrant without browning the garlic.
- 3
Turn the heat to high. Add the shrimp. As soon as they turn opaque and change from gray to bright pink, they are almost ready. Do not overcook to keep the flesh juicy.
- 4
Pour in the rice wine and soy sauce mixed with sugar and cornstarch. The sauce will thicken instantly, coating the shrimp in a glossy brown glaze. Finish with a drizzle of sesame oil.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the wok: if you have too many shrimp, sauté them in two batches to maintain high heat.
- Preparation is key: everything must be chopped and ready before turning on the heat, as cooking takes less than 5 minutes.
How long does this dish keep?
Can be kept for 24 hours in the fridge, but shrimp lose their firmness when reheated. Best eaten immediately.
