The secret to this shrimp dish is an Asian technique called "velveting" or "passing," in which the shrimp are submerged in hot oil for a second or two before stir-frying. This technique gives the shrimp a great texture. This recipe serves three to four people.
Instructions
1. Mix the chili sauce, soy sauce, chili-garlic sauce (which is actually a paste) and plum sauce together in a small bowl.
2. Shell and devein the shrimp. When deveining them, make the cut through the back fairly deep. This will help them cook quickly and evenly.
3. Heat the oil in a medium saucepan to 375 degrees.
4. Submerge a few shrimp at a time, for 2 seconds only, and remove them immediately. Set the partially cooked shrimp on a plate. Do not drain them on paper towels.
5. Heat a wok or saute pan over high heat for 3 or 4 minutes. Get it nice and hot.
6. Carefully ladle 2 or 3 tbsp. peanut oil from the saucepan into the wok or saute pan.
7. Wait for the oil to start smoking gently (which will happen if the pan is hot enough). When it does, add the garlic, ginger, scallions and dried red chilies and stir-fry them for 30 seconds. Stir them constantly.
8. Add the shrimp all at once and stir immediately. Stir-fry the dish for another 20 seconds or so. The pan should sizzle rapidly.
9. Stir in the reserved sauce, toss everything together for about 20 seconds more, then turn it out on a serving platter.
10. Garnish with cilantro, if desired, and serve with steamed rice. Don't eat the dried chilies - they add flavor to the dish but shouldn't be eaten on their own.
Tags: dried chilies
