Hoisin Explosion Shrimp
|Large shrimp||1 1⁄2 Pound|
|Garlic||1 Clove (5 gm), minced|
|Dried red pepper flakes||3⁄4 Teaspoon|
|Hoisin sauce||2 Tablespoon|
|Chinese rice wine/Dry sherry||2 Tablespoon|
|Light soy sauce||2 Tablespoon|
|Sesame oil||1⁄2 Teaspoon|
|Corn oil/Peanut oil||6 Tablespoon|
1) Pinch off the legs of the shrimp with your fingers, several at a time and then bend the shrimp back to snap off the sharp, beaklike piece of shell which is just above the tail. Using the scissors with straight and thin blades, cut through the shell along the back of ach shrimp all the way to the tail so as to expose the black digestive vein which is to be extracted. Use the point of scissors to extract the vein, ensuring that the shell is not loosened.
2) In a colander, put the shrimp and wash it briefly under cold water. Dry with paper towels and remove to a medium-sized bowl and keep aside.
3) From the scallions, trim the wilted green tops and roots. Cut the scallions in half crosswise and firmly grasp all the pieces together and once again cut crosswise into ½-inch rings. Keep aside ½ tablespoon for garnish in case coriander is not being used. Put the remaining rings, garlic and red pepper flakes side by side on a small plate.
4) In a small bowl, put the sauce ingredients and stir to combine them together.
5) Over high heat, heat a wok or a large heavy skillet till it is hot enough to evaporate a bead of water as soon as it comes in contact with the surface. Add 5 tablespoons of cooking coil and swirl the oil around to properly coat the pan. Bring heat down to medium-high and add the garlic and stir it so that it foams without turning brown. Add the red pepper flakes and stir to combine well. Next, add the scallion rings and toss again several times to mix well.
6) Add the prepared shrimp and briskly toss for 1 to 1 ½ minutes till the shrimp turns pink and the shells are glazed evenly with oil. Adjust the heat so that the shrimp sizzles without scorching. Drizzle some more oil if required in order to keep the shrimp as well as the seasoning from sticking.
7) Stir the sauce briefly to recombine it and then add to the pan. Raise the heat level to “explode” the fragrance of the sauce and then toss briskly to combine. Toss till the shrimps are evenly coated with the sauce and the sauce itself has turned slightly thick. Turn the heat off.
8) At once transfer the mixture to a heated serving platter and garnish, if preferred, with fresh coriander or the reserved scallion rings.
9) Serve hot.