Name: Sweet and Sour Shrimp
Yield: 4-6
Ingredients: 11 ounces cooked jumbo shrimp (tiger prawns); 1 small head romaine lettuce; 1 tablespoon vegetable oil; 1 tablespoon scallions, green parts only, finely chopped; 2 teaspoons fresh ginger root, finely chopped; 2 tablespoons light soy sauce; 2 tablespoons soft light brown sugar; 3 tablespoons rice vinegar; 1 tablespoon Shaoxing rice wine; ½ cup chicken or vegetable stock; 1 tablespoon cornstarch paste; Sesame oil (a few drops)

Sweet and Sour Shrimp

Rated 5.0 stars by 1 users

Mosaic Induction Wok

Servings

4-6 servings

Author

NuWave

Ingredients

11 ounces cooked jumbo shrimp (tiger prawns)
1 small head romaine lettuce

For sauce

1 tablespoon vegetable oil
1 tablespoon scallions, green parts only, finely chopped
2 teaspoons fresh ginger root, finely chopped
2 tablespoons light soy sauce
2 tablespoons soft light brown sugar
3 tablespoons rice vinegar
1 tablespoon Shaoxing rice wine
½ cup chicken or vegetable stock
1 tablespoon cornstarch paste
Sesame oil (a few drops)

Directions

Separate lettuce leaves and arrange them on a platter.
Peel cooked shrimp and dry with paper towel, set aside.
For the sauce, heat Wok to 375°F. Add scallions and ginger. Toss to mix.
Add soy sauce, sugar, rice vinegar, rice wine, and stock. Bring up to a boil.
Add shrimp to the sauce and toss to coat. Cook the shrimp through.
Thicken the sauce with cornstarch paste, stirring until smooth.
Remove from heat, place on lettuce, and drizzle with sesame oil.

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