Shrimp with Fried Garlic and Chiles

Name: Shrimp with Fried Garlic and Chiles
Yield: Makes 3 to 4 servings as a main dish to 6 to 8 servings as part of a multicourse meal
Cuisine: Hakka
Ingredients: 2 cups thinly sliced iceberg or romaine lettuce; 1 tablespoon Chinese rice wine (shaoxing) or dry sherry; ¼ cup minced garlic; 3 tablespoons vegetable oil; 1 to 2 tablespoons minced fresh chile (preferably red), such as Fresno or jalapeño; ½ teaspoon salt; 1 pound shrimp (31 to 35 per pound), in their shells (see note)

Preparation info

Makes
3 to 4
servings as a main dish to

Difficulty
Medium

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

Sprinkle toasty fried garlic spiked with chiles over stir-fried shrimp in their shells. At the Rustic Dishes Café in Hong Kong, the shrimp were deep-fried, but I find Stir-frying a neater and equally delicious alternative for home cooks.

Ingredients

1 pound shrimp (31 to 35 per pound), in their shells (see note)
1

Asia
China
Main course
Side dish
Hong Kong

Method

With scissors or a small sharp knife, cut through the shell of the shrimp along the center of the back and make a slit about ½ inch deep into the flesh. Lift out and discard the dark back vein, if present. Rinse the shrimp and drain well. In a small bowl, mix the shrimp with the