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Honey Ginger Shrimp Stir-fry
Time: 20 mins
Ingredients
- 500 g shrimp, peeled and deveined
- 3 tablespoons peanut oil, divided
- 2 tablespoons liquid honey
- 4 tablespoons dry sherry
- 2 tablespoons dark soy sauce
- 1/2 teaspoon Chinese five spice powder
- 2 cloves garlic, finely chopped
- 2 1/2 cm fresh ginger, peeled and grated
- 2 tablespoons water
Directions
- 1 Mix together 1 1/2 TBS of the oil, the honey, sherry, soy sauce, five-spice powder, garlic and ginger in a bowl.
- 2 Add the shrimp, making sure to coat them evenly with the marinade; cover and marinate for at least an hour or up to 8 hours in the refrigerator.
- 3 Remove the shrimp from the marinade, reserving the marinade.
- 4 Heat a wok over high heat until it smokes, and then add the remaining 1 1/2 TBS oil.
- 5 Heat the oil for a couple of seconds, then add the shrimp and stir-fry for a minute, or until they have turned pink.
- 6 Pour in the reserved marinade and the water.
- 7 Cook briskly, stirring constantly and coating the shrimps with the sauce, for about two minutes.
- 8 Remove the shrimps from the wok, and continue cooking the sauce until it is well-reduced and syrupy, a matter of just a minute or so.
- 9 Serve sauce over the shrimps.
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