Preparation:
remove any legs from shrimp, leaving shells intact cut through back of shrimp with scissors and remove sand vein, without removing shells heat 1/2 cup oil in a wok, over a high flame add shrimp in small batches and stir-fry for 30 seconds remove from wok to drain on a cooling rack and blot with paper towels repeat with remaining shrimp drain off oil heat 2 tablespoons oil in a wok, over a moderately-high flame return shrimp to the wok add wine, honey, sesame oil, soy sauce, bias-sliced scallions, ginger, and garlic heat and stir for 4-5 minutes, just until shrimp are firm (don't overcook) remove from heat add minced parsley and minced scallions-toss to mix well serve h |
