Ingredients
2lbsextra large shrimp,peeled and deveined, thawed if frozen
2tbspdry sherry
¼tspsalt
¼cuppeanut oil,divided
1½tbspfresh ginger,finely grated
3garlic cloves,minced
2tbspThai sweet red chili sauce
1tbspjalapeño pepper,finely chopped, seeded
½cupwater
1tspsoy sauce
4scallions,green parts only, thinly sliced
2tbspred bell pepper,finely chopped
¼tspAsian sesame oil,(toasted)
Preparation
Place the shrimp in a bowl with the dry sherry and salt and marinate for 30 minutes; toss every so often.
Heat a large wok or 12-inch skillet until very hot. While the pan is heating, lay the shrimp out on paper towels and pat dry.
Add 2 tablespoons of the peanut oil to the pan and heat until sizzling. Add half of the shrimp to the pan and stir-fry for 1 to 2 minutes, until just pink but not cooked through.
Transfer the partially cooked shrimp to a plate, then add the remaining 2 tablespoons of peanut oil to the pan and heat until sizzling. Then, add the remaining shrimp and stir-fry like the first batch.
When the shrimp are just pink but not cooked through, add the reserved shrimp back to the pan along with the ginger, garlic, sweet red chili sauce and jalapeño peppers; stir-fry for about 1 minute more. Add the water, soy sauce, scallions and bell peppers and cook for 1 to 2 minutes more, until the shrimp are cooked through. Do not overcook.
Use a slotted spoon to transfer the shrimp to a serving dish. Continue to cook the sauce until slightly thickened. Turn off the heat, stir in the sesame oil, and then pour over the shrimp.
Serve with jasmine rice, and enjoy!
