Ingredients: 3 tablespoons grated fresh ginger 4 teaspoons minced roasted garlic 2 tablespoons sugar 1 tablespoon cooking oil 1/4 cup dry sherry, rice wine, or dry vermouth 2 tablespoons toasted sesame oil 2 tablespoons rice wine vinegar 1 teaspoon red chili paste 2 pounds uncooked medium shrimp, peeled and deveined 6 green onions, sliced (3/4 cup) 3 tablespoons lemon juice Fresh snow pea pods, cooked and chilled (optional) 8 wonton skins, cut into 1/4-inch-wide strips (optional) 2 tablespoons cooking oil (optional) Salt (optional)
Directions:1. Cook and stir ginger, garlic, and sugar in hot cooking oil in a large nonstick skillet for 1 minute. Add sherry, sesame oil, rice wine vinegar, and chili paste. Stir in shrimp. Bring to boiling; reduce heat and cook, uncovered, for 3 minutes or until shrimp are opaque, stirring occasionally. Remove from heat. 2. Stir in green onions, lemon juice, and 1 teaspoon salt. Transfer mixture to a large bowl. Cover and chill for 2 to 4 hours or until shrimp are chilled. 3. To serve, remove shrimp from mixture with a slotted spoon. If desired, arrange atop a platter of cooked and chilled fresh snow pea pods and garnish with wonton pretzels. Makes 12 appetizer servings. To cook snow pea pods: Remove tips and strings from snow peas; wash. Cook, covered, in a small amount of boiling salted water for 2 to 4 minutes or until crisp-tender (or steam for 2 to 4 minutes); drain. Cover and chill for 2 hours. To make wonton pretzels: Cut wonton skins into 1/4-inch wide strips. Cook half at a time in 2 tablespoons hot cooking oil in a skillet for 1 to 2 minutes, or until golden and crisp, turning often with a spatula. Transfer to paper towels; drain. Sprinkle with salt, if desired. |