Serves 3–4
1 lb large shrimp, peeled and deveined (tail-on)
1 tablespoon Shaoxing wine (or dry sherry)
1–1½ teaspoons The Woo Blend (divided)
1/3 cup cornstarch (or potato starch), for coating
Neutral oil for frying
2 cloves garlic, finely chopped
1–2 fresh red chilies, sliced
2 green onions, chopped
Marinate shrimp with Shaoxing wine and ½ teaspoon of The Woo Blend for 10 minutes.
Coat shrimp lightly in cornstarch.
Heat oil to 350°F and fry shrimp until golden and crispy, about 1–2 minutes per side. Drain on paper towels.
In a separate pan, sauté garlic, chilies, and green onions in a little oil until fragrant. Add shrimp, sprinkle in the remaining Woo Blend, and toss to coat.
Serve hot with lime wedges, over rice!
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