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Chinese Recipe - Crispy Shrimps with Chinese Dipping Sauce
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Serves 4
Ingredients:
- 450 g medium-sized raw shrimps, peeled
- ¼ tsp salt
- 6 tbsp groundnut oil
- 2 garlic cloves, peeled and finely chopped
- 2.5 cm piece fresh root ginger, peeled and finely chopped
- 1 green chilli, deseeded and finely chopped
- 4 stems fresh coriander, leaves and stems roughly chopped
For the Chinese dipping sauce:
- 3 tbsp dark soy sauce
- 3 tbsp rice wine vinegar
- 1 tbsp caster sugar
- 1 tbsp chilli oil
- 2 spring onions, finely shredded
Directions:
- Using a sharp knife, remove the black vein along the back of the shrimps. Sprinkle the shrimps with the salt and set aside for 15 minutes. Pat dry on kitchen towel.
- Heat a wok or large frying pan, add the groundnut oil and when hot, add the shrimps and stir-fry in 2 batches for about 1 minute, or until they turn pink and are almost cooked. Using a slotted spoon, remove the shrimps and keep warm in a low oven.
- Drain the oil from the wok, leaving 1 tbsp. Add the garlic, ginger and chilli and cook for about 30 seconds. Add the coriander, return the shrimps and stir fry for 1 to 2 minutes, or until the shrimps are cooked through and the garlic is golden. Turn into a warmed serving dish.
- For the dipping sauce, using a fork, beat together the soy sauce, rice vinegar, caster sugar and chili oil in a small bowl. Stir in the spring onions. Serve immediately with the hot shrimps.
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