Hong Kong Shrimp In Chili Tomato Sauce
|1 T.Dry sherry|
|1 lbraw jumbo shrimp; cleaned and butter flied|
|2 T.hoisin sauce|
|1 tsp.Worcestershire Sauce|
|1 tsp.Asian sesame oil|
|1 T.fresh basil leaves; shredded|
|2 T.Vegetable oil|
|2 T.Onions; chopped|
|2 tsp.Garlic; minced|
|2 tsp.fresh ginger; minced|
|1/2 tsp.crushed red pepper flakes|
Hong Kong Shrimp In Chili Tomato Sauce Preparation
1.Combine salt, sherry and cornstarch in a medium bowl. Add shrimp, stir to coat and let stand for 30 minutes. Combine sauce ingredients in a small bowl.
2. Heat a wok over high heat until hot. Add the oil, onion, garlic, ginger and red pepper flakes; cook 30 seconds. Add shrimp and toss until; pink, 2 to 3 minutes. Add the sauce and cook for 1 minute or until shrimp are nicely glazed.
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