Honey Ginger Shrimp Stir-fry

czwartek, 23 stycznia 2014

Honey Ginger Shrimp Stir-fry

Time: 20 mins


  • 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


  • 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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