Shrimp with Hoisin Sauce
The sweetness of hoisin sauce and the spice of ginger and garlic make this dish a rich, tasty treat.
– 1 lb. medium-sized fresh shrimp, shelled and deveined, or 2 7-oz. packages frozen raw shrimp, thawed*
– ½ c. water; 1 tbsp. cornstarch
– 2 tbsp. soy sauce; ½ c. hoisin sauce
– ¼ c. vegetable oil
– 2 thin slices fresh ginger root, peeled and minced
– 1 clove garlic, crushed; 3 scallions, cut into 1-inch pieces.
* If you use fresh shrimp for this recipe, you may be able to have it peeled and deveined at the grocery store. Otherwise, you can do it yourself. Hold the shrimp so that the underside is facing you. Starting at the head, use your fingers to peel off the shell from the head toward the tail. Then, using a sharp knife, carefully make a shallow cut all the way down the middle of the back. Hold the shrimp under cold running water to rinse out the dark vein.
Mix water, cornstarch, soy sauce, and hoisin sauce in a bowl. Set aside.
Heat oil in a skillet or wok. Add ginger root and garlic.
Add shrimp and stir-fry until they turn pink (about 5 minutes). Add scallions and stir-fry for 1 minute.
Add sauce mixture and cook for 2 minutes.
Food: Shrimp with Hoisin Sauce