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Garlic Fried Shrimp
2 1/2 lb. shrimp, peeled and deveined
2 Tbsp. grated fresh ginger
1 1/2 cups oil
1/4 cup rice wine
1/4 tsp. fresh ground pepper
1/2 tsp. ground coriander |
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. aniseed
1/2 cup cornstarch
6 cloves garlic, minced
1 1/2 tsp. salt |
Butterfly shrimp by cutting down the back of the shrimp
so that the vein is removed. Combine fresh ginger, rice wine, pepper, coriander,
cinnamon, ground ginger, aniseed and oil in a
large dish. Place shrimp in this marinade and refrigerate
for 1 hour. Remove shrimp from the marinade and coat with cornstarch. Remove
fresh ginger from the marinade and add it to the wok and heat to 400 degrees
F. Add shrimp and stir fry until golden brown about 4-5 minutes. Remove
and drain on paper towels. Remove oil and reheat shrimp with minced garlic
and salt.
You may need to fry shrimp in 2 batches depending on
the size of the shrimp and the wok
Serves 8.
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