Shoyu Shrimps

A HHS MEMBER, Class of 1947

• 1 lb fresh shrimps
• 1 stalk green onion, chopped
• 1 piece ginger, crushed
• 1 clove garlic, crushed
• 3/4 cup stock or water

Sauce:

• 1/2 tsp sugar
• 1 Tbsp liquor
• 1/2 tsp thick shoyu, optional
• 1/4 tsp sesame oil
• 2 Tbsp shoyu
• 1/4 tsp ajinomoto
• 1 Tbsp oyster sauce

Wash shrimps; clean and remove legs. Do not remove shell. Soak shrimps in sauce mixture 20 minutes or longer. To a hot pan, add oil, ginger and garlic, then the shrimps. Fry for 1-2 minutes. Add remaining sauce and stock and bring to a boil. Thicken with cornstarch. Add green onion. Serve over boiled watercress, bean sprouts or Chinese cabbage. (Parboil Chinese cabbage or just let stand in boiling water for 1-2 minutes.)

NOTE: If desired, mash and add 1 Tbsp dau see beans (salted black beans) when stir-frying shrimps. Discard ginger and garlic after frying in hot oil.