Preparation:
1) Prepare sauce by placing scallions in vinegar; season well with pepper. Bring to boil and cook 3 minutes over medium heat.
2) Add sugar, orange juice, ginger, pineapple and chicken stock; mix well. Bring to a boil again.
3) Mix cornstarch with water; stir into sauce and cook 2 minutes.
4) Correct seasoning and simmer over very low heat.
5) Cook shrimp in 2 batches to avoid over crowding the pan. Heat butter in large frying pan. Add shrimp, fennel seed and lemon juice; Season well. Cook 3 to 4 minutes; stirring frequently.
6) Serve shrimp with sauce over rice. |
