Shrimp with Minced Garlic

Name: Shrimp with Minced Garlic
Cuisine: China
Ingredients: 4 tablespoons Chicken Broth; ½ pound large shrimp (12 shrimp), shelled, deveined, washed, and dried with paper towels; ½ teaspoon Shao-Hsing wine or sherry; 1 teaspoon oyster sauce; Sprigs of fresh coriander (for a garnish); ½ teaspoon sesame oil; 1½ teaspoons cornstarch; Pinch of white pepper; 2 teaspoons minced garlic; 1 tablespoon peanut oil; ¼ teaspoon sugar; 1 teaspoon light soy sauce

Seun Yung Chau Hat

Preparation info

Difficulty
Medium

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

This is a new, and simple, Cantonese dish from Hong Kong. Usually minced garlic is an ingredient among many others in a stir fry, or in a sauce or marinade. Here it is the prime ingredient to complement the shrimp.

Ingredients

½ pound large shrimp (12 shrimp), shelled, deveined, washed, and dried with paper towels
1 <

Asia
China
Guangdong Province
Cantonese
Sauce
Fish course

Method

Marinate the shrimp in the marinade for 30 minutes. Reserve.
Heat wok over high heat for 45 seconds. Add the peanut oil; coat wok with spatula. When a wisp of white smoke appears, add the minced garlic.
When the garlic turns light brown, add the shrimp with their marinade. Shrimp should be in a single layer. Cook for 1 minute, or until shrimp turn pin