1 lb. large shrimp, in shell
3 tablespoons peanut oil
1 tablespoon fresh ginger root, finely minced
2 to 3 cloves garlic, finely minced
2 scallions, shredded
1 tablespoon dry sherry
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon white pepper
1 1/4 teaspoons chili oil
Wash shrimp, remove legs, devein by cutting top of shell lengthwise with kitchen scissors. DO NOT remove shell!
Combine Sauce ingredients in small cup.
Heat wok very hot. Add oil.
Stir-fry ginger and garlic 5-10 seconds. Do not let the garlic burn! IMMEDIATELY add shrimp and stir-fry to brown shells lightly (about 2-3 minutes).
Add Sauce mixture and continue to stir-fry 2 minutes until shrimp are just cooked.
Add scallions, stir-fry for 30 seconds.
Pairs Well With
A shrimp-intensive stir fry in a highly seasoned sauce that will have you savoring the shells!
This is a recipe that attempts to reproduce the signature dish of the Phoenix Garden, a much loved NY Chinatown restaurant. Once it was made famous by an article in NY magazine it ceased being a hidden treasure.
This dish is most attractive served on a bed of quick fried rice-flour noodles. With some types of shrimp even the shells can be consumed. "Easy-peel" shrimp, now sold in supermarkets take all the work out of this dish. Just remove the legs and you're ready to go.