Ingredients:
Shrimp - 2 Bags (fresh or frozen raw white Zipperback - 454g each)
Butter - 1 Teaspoon
Garlic - 2 Cloves (fresh)
Pepper (Habanero) - 1
Sea Salt - ¼ Teaspoon
Soy Sauce - ½ Teaspoon
Oyster Sauce - 1 Teaspoon
Lemon - 1
Corn Starch - ½ Teaspoon
Cilantro - 2 Sprigs (finely chopped)
Cumin - ¼ Teaspoon
Water - 2 Tablespoons
Preparation:
Shrimp - 2 Bags (fresh or frozen raw white Zipperback - 454g each)
Butter - 1 Teaspoon
Garlic - 2 Cloves (fresh)
Pepper (Habanero) - 1
Sea Salt - ¼ Teaspoon
Soy Sauce - ½ Teaspoon
Oyster Sauce - 1 Teaspoon
Lemon - 1
Corn Starch - ½ Teaspoon
Cilantro - 2 Sprigs (finely chopped)
Cumin - ¼ Teaspoon
Water - 2 Tablespoons
Preparation:
- Thaw shrimps (if frozen) in cold water for 20 minutes. Remove shell and rinse.
- Place the shrimp in a bowl with 4 cups of water. Squeeze the lemon juice into the bowl with the shrimps and let it sit for 2-3 minutes. Rinse with cold water 2-3 times.
- Place the shrimp in a large strainer or drainer; pat dry with paper towel.
- Crush the garlic as fine as possible; set aside.
- Mix together the water, corn starch, soy sauce and oyster sauce; set aside.
- Cut or slice pepper according to your taste; set aside.
- Heat Wok on medium heat.
- Add butter. When it starts to melt, add garlic and lower the heat. Sauté for 1-2 minutes.
- Add pepper. Add shrimp and turn up the heat close to high.
- Stir thoroughly then add the cumin. Add salt to taste.
- As soon as the shrimp turns pink add the corn starch mixture.
- Remove from heat and sprinkle with cilantro.
- Stir lightly. Enjoy!
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