szechuan spicy shrimp
12 oz. Thai Gold headless shrimp
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoon chopped green onion

1/4 teaspoon salt
pepper to taste
1 teaspoon corn starch

5 tablespoon chicken stock
1 1/2 teaspoon chili bean sauce
1/6 teaspoon salt
2 teaspoon oyster sauce
1 teaspoon sugar
1 teaspoon black vinegar
sesame oil & pepper to taste

  1. Thai Gold shrimp washed and towel dried
  2. Slice open the back of shrimp and devein. Add marinade to mix thoroughly and let it sit for 5 minutes.
  3. Heat up 3 tablespoon cooking oil to pan fry shrimp till slightly golden.
  4. Put shrimp aside and use the remaining oil in wok to sauté minced ginger and garlic.
  5. Add cooking wine and seasoning to stir fry shrimp until sauce thickens. Then sprinkle chopped green onion and stir well to serve.
Thai Gold.