Ingredients
Units
Scale
- 3 cups of rice, cooked as directed
- 2 lbs. (30 - 40) jumbo shrimp- thawed, cleaned, and deveined
- 2 tbs. vegetable oil, for frying
- 1 bunch scallions, chopped and divided for sauce and garnish
- 4 - 5 cloves of garlic, chopped
- 1/4 cup cilantro for garnish
Marinade for the Shrimp:
- 2 tsps. soy sauce
- 2 tsps. corn starch
- 1 tsp. fresh ground black pepper
- 1 tsp. sugar
Shrimp Sauce:
- 1 tbs. soy sauce
- 2 tbs. Rose wine
- 1 tsp. sesame oil
- 2 tbs. Andria’s Steak Sauce
Spring Salad:
- 1/4 head of cabbage, sliced thin
- 1/4 red onion, sliced thin
- Fresh spring salad greens
- 4 - 5 radishes, sliced thin
- Grape tomatoes
- 4 - 5 scallions, sliced thin
- 1 carrot - shredded
- Marinated pink ginger, garnish for salad
- Andria’s House Salad Dressing
Instructions
Spring Salad:
- Toss the ingredients for the salad together. Top with the marinated pink ginger and drizzle with Andria's Salad Dressing
Glazed Pan Fried Shrimp:
- Clean the shrimp by removing the legs and gently cutting through the shell of back of the shrimp to remove the vein.
- Rinse the shrimp under cold water and pat dry. Place the shrimp in a bowl.
- Combine the ingredients for the marinade and gently toss with the cleaned shrimp.
- Place in the refrigerator for at least 15 minutes.
- In a large frying pan add the vegetable oil over medium heat. Add the shrimp before the oil gets hot.
- Cook the shrimp for about 1 ½ minutes if the shrimp are large, about 1 minute if they are small, then turn the shrimp over to cook the other side. When the shrimp are about 70% cooked add the garlic and half of the chopped scallions and gently fry until the garlic and scallions are fragrant. About 2 minutes.
- Spoon out excess oil, a spoon or two from the pan.
- Add the sauce to the shrimp and gently fry until the sauce coats the shrimp. This will take a minute or two. Do not overcook the shrimp.
- Serve over rice if desired. Garnish with the cilantro and chopped scallions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
