7 large shrimps, 1 stalk of coriander, some garlic, 2 cups of oil.
(1) 3T ketchup, 1T rice wine, 1T sugar, 1/2T Zhejiang black vinegar, 1t salt, 1/2 cup of stock.
(2) 1/2T cornstarch, 1/2T water.
1. Cut off the rostrum on the shrimp's head; Trim off the antenna and legs; Devein with toothpicks; Rinse and pat dry.
2. Peel, rinse and mince garlic, Rinse and cut coriander into sections.
3. Add seasoning (2) to a bowl and mix well.
4. Add 2 cups of oil to a wok; Bring to the boil over a high heat; Turn to a medium heat; Jiggle the shrimps in the oil briefly; Remove and pat dry.
5. Set the oil aside, leaving 1T oil in the wok; Heat the wok over a high heat; Stir-fry minced garlic over a high heat till fragrant; Add seasoning (1); Bring to the boil over a high heat; Add seasoning (2); Stir-fry over a high heat till the sauce has dried up a bit; Remove and garnish with coriander. Ready to serve.
1. Quality shrimp should not have a black dot on its head because this is a major sign that the shrimp is not fresh and its head is likely to come off.
2. "Devein" means removing the ugly dark "vein" along the shrimp's back, which is actually the shrimp's digestive tract with a lot of sand and makes the shrimp taste gritty and bad to the palate.