3

1 clove

2 teaspoons

1 tablespoon

1 tablespoon

1 tablespoon

Fresh red chilies

Garlic

Finely grated fresh ginger

Sugar

Light soy sauce

Chinese wine or dry sherry

Oil for deep frying

• Shell and de-vein the shrimps, rinse and dry well on paper towels.
• Slit the chilies and remove seeds, then chop them finely.
• Crush garlic with a little of the measured sugar and mix with the chilies and ginger.
• Heat about half cup oil in a wok until very hot and deep fry the shrimps a few at a time for 2 to 3 minutes or just until the color changes.
• Do not fry too long.
• Remove from pan and drain on absorbent paper.
• Pour off most of the oil from the pan, leaving only about a tablespoon.
• Add the chilies, garlic and ginger and fry on low heat, stirring.
• Add the remaining sugar, soy sauce and wine, then add shrimps and stir only until reheated.
• Serve immediately with rice or noodles.