Sauteed Hoisin Shrimp Recipe
Ingredients
| 3 tablespoons hoisin sauce | ||
| 2 tablespoons each unseasoned rice vinegar | ||
| Water | 1 (As required) | |
| Sugar | 2 Teaspoon | |
| 1/2 teaspoon each ground ginger and cornstarch | ||
| Red pepper flakes | 1/8 Teaspoon, crushed | |
| Salad oil | 2 Tablespoon | |
| 1 pound medium-size raw shrimp 30 to 32 per lb., shelled and deveined | ||
| Garlic | 1 Clove (5gm), pressed | |
| 6 green onions including tops, cut diagonally into 1-inch lengths | ||
Directions
In a bowl, mix hoisin sauce, vinegar, water, sugar, ginger, cornstarch, and red pepper flakes; set aside.
Heat oil in a wide frying pan or wok over medium-high heat.
Add shrimp and garlic and cook, stirring occasionally, for about 2 minutes.
Add onions and hoisin mixture and continue to cook, stirring, until sauce is thickened and shrimp are just opaque in center; cut to test about 3 more minutes.
Heat oil in a wide frying pan or wok over medium-high heat.
Add shrimp and garlic and cook, stirring occasionally, for about 2 minutes.
Add onions and hoisin mixture and continue to cook, stirring, until sauce is thickened and shrimp are just opaque in center; cut to test about 3 more minutes.
Chef
