Gingered Shrimp in a Long Handle Wok
Zesty Gingered Shrimp in a Long Handle Wok
ingredients
- 2 cups Shaoxing rice wine
- 4 slices fresh ginger, each about the size of a quarter
- 2 tablespoons dried goji berries (optional)
- 2 teaspoons sugar
- 1 pound jumbo shrimp (U21-25), peeled and deveined, tails left on
- 2 tablespoons vegetable oil
- Kosher salt
- 2 teaspoons cornstarch
steps
- 1.
In a wide mixing bowl, combine the Shaoxing rice wine, ginger, goji berries (if using), and sugar. Stir until the sugar is fully dissolved.
- 2.
Add the shrimp to the marinade, cover, and refrigerate for 20 to 30 minutes to infuse the flavors.
- 3.
Set a colander over a bowl and pour the shrimp and marinade into it. Reserve ½ cup of the marinade and discard the rest.
- 4.
Prepare your Barebones Long Handle Wok over a live-fire, ensuring the wok is hot enough that a drop of water sizzles and evaporates immediately.
- 5.
Pour in the vegetable oil and swirl to coat the bottom. Season the oil with a pinch of kosher salt.
- 6.
Add the marinated shrimp to the wok and stir-fry vigorously, seasoning with another pinch of salt while tossing, for about 3 minutes or until the shrimp turn pink.
- 7.
Mix the cornstarch into the reserved marinade and promptly pour it over the shrimp in the wok. Toss to coat as it thickens into a glossy sauce, cooking for an additional 5 minutes.
- 8.
Transfer the cooked shrimp and goji berries to a serving platter, discarding the ginger, and serve hot over rice.
