STIR FRIED SHRIMP WITH GINGER AND HOISIN SAUCE (for four)
For the ginger hoisin sauce:
3 tablespoons hoisin sauce
1-1/2 tablespoon rice wine vinegar
2 teaspoons soy sauce
3 teaspoons grated fresh gingerroot
3 teaspoons water
3 scallions, sliced thin
For the shrimp:
2 pounds extra-large shrimp (21 to 25 per pound) peeled, leaving the last section of the shell and the tail intact, deveined, rinsed under cold water and patted dry with paper towels
3 tablespoons vegetable oil
½ teaspoon salt
½ teaspoon red pepper flakes
¼ teaspoon sugar
1. Stir hoisin sauce, rice vinegar, soy sauce, ginger, water and scallions together in a small bowl.
2. Heat 1-1/2 tablespoons of the oil in a large skillet over high heat until smoking. Meanwhile, toss the shrimp, salt, pepper and sugar in a medium bowl. Add half the shrimp to the pan and toss over high heat for 2 to 3 minutes only, just until shrimp are pink, have curled and feel springy to the touch. Transfer the shrimp to a large plate. Repeat with the remaining oil and shrimp.
3. After the second batch is finished, return the first batch to the skillet along with the hoisin mixture and toss to combine. Serve immediately.
adapted from America’s Test Kitchen Live!