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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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From Ingredients:
1 tablespoon sesame oil |
1 lb uncooked extra large shrimp, peeled and deveined, tail intact, butterflied |
2 teaspoons finely grated gingerroot |
1 garlic clove, minced |
1 cup chopped yellow pepper |
2 tablespoons rice wine |
2 tablespoons soya sauce |
2 tablespoons sriracha chili sauce |
1 tablespoon finely chopped small red pepper |
2 teaspoons granulated sugar |
2 teaspoons rice vinegar |
2 teaspoons cornstarch |
2 teaspoons water |
Directions:
1. Heat a wok or large frying pan on medium-high. Add sesame oil. Add next 3 ingredients and stir-fry for 2 minutes until shrimp start to turn pink. Transfer to a bowl and cover to keep warm.
2. Add yellow pepper to wok and stir-fry for 2 minutes until tender-crisp.
3. Add next 6 ingredients and stir.
4. Stir cornstarch and water until smooth and add to wok. Heat and stir until bubbling and thickened. Add shrimp and stir-fry for 1 minute until pink and coated.
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