Shrimp with Minced Garlic

Seun Yung Chau Hat

Preparation info
    • Difficulty


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.


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


  1. Marinate the shrimp in the marinade for 30 minutes. Reserve.
  2. 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.
  3. 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