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Singapore Chili Stir-Fried Shrimp

Cooking Method:   ----
Cook level:   Level
Serving Size:   4  (person)


Jumbo shrimp(21-25 count), peeled and deveined 1 Lb
Dry sherry 1 Tbsp
Lee Kum Kee Soy Sauce 2 Tsp
Scallions, white and light green parts, minced(about 1 Tbsp), plus 2 Tbsp scallion greens, sliced thin and reserved 2 -3
Medium jalapeno chiles, seeded and minced(about 2 Tbsp) 2
Medium cloves garlic, minced(about 2 Tsp) 2
Fresh ginger, peeled and minced(about 2 Tsp) 1 /2 Inch
Tomato juice 1 /4 Cup
Lee Kum Kee Sriracha Chili Sauce 3 Tbsp
Lee Kum Kee Oyster Sauce 2 Tsp
Granulated sugar 1 /2 Tsp
Cornstarch 1 Tsp
Peanut oil or vegetable oil 2 Tbsp


Lee Kum Kee Soy Sauce 2 Tsp
Lee Kum Kee Sriracha Chili Sauce 3 Tbsp
Lee Kum Kee Oyster Sauce 2 Tsp

1.   Toss shrimp with sherry and soy sauce in medium bowl; set aside to marinate 10 minutes. Combine minced scallion, jalapenos, garlic, and ginger in small bowl; set aside. Stir together tomato juice, chili sauce, oyster sauce, sugar, and cornstarch in small bowl or measuring cup; set aside.
2.   Heat 12-inch skillet over high heat until hot, 3 to 4 minutes. Add shrimp and cook, stirring every 10 seconds, until just opaque, about 1 minute. Push shrimp to sides of skillet, clearing a spot in the center of the pan. Add remaining 1 Tbsp oil and scallion mixture to clearing and mash with spoon; cook until fragrant, 10 to 15 seconds, then stir mixture into shrimp. Remix tomato juice mixture and stir into skillet; cook until sauce has thickened, 30 to 45 seconds. Transfer to serving plate, sprinkle with reserved scallion greens, and serve.


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