Garlic Shrimp (Dry Wok Style)
Servings:
2
Prep Time:
15 minutes
Cook Time:
10 minutes
Difficulty:
Medium
Ingredients
- Shrimp, peeled and deveined: 250g
- Light soy sauce: 1 tsp (for marinade) + ½-1 tsp (for cooking)
- Shaoxing wine: ½ tsp
- Cornstarch: ½ tsp
- Oil: ½ tsp (for marinade) + 3 tbsp (for cooking)
- White pepper: pinch
- Salt: pinch (for marinade) + to taste
- Garlic, finely chopped: 5-7 cloves
- Dried chilies, broken: 1-2
- Sichuan peppercorn, crushed: 1 tsp optional
- Scallions, chopped: 2
- Sugar: ¼ tsp
- Chinkiang vinegar: tiny splash optional
Instructions
- Marinate shrimp with soy, wine, cornstarch, oil, pepper, and small pinch of salt for 10-15 minutes at room temperature
- Heat wok on high until smoking and completely dry
- Add oil in circle to coat bottom and lower sides
- Add shrimp to center, spread them out, let sear undisturbed for ~10 seconds
- Stir-fry until just turning opaque and lightly browned at edges (1-2 minutes), remove
- Add small touch more oil if needed
- Add garlic, dried chilies, and Sichuan peppercorn, stir-fry 20-30 seconds until fragrant
- Return shrimp and add scallions
- Season lightly with soy and sugar, toss quickly on high heat
- Add tiny splash of vinegar off heat, toss and serve