Chinese pork fried rice recipe

How to Prepare / Make / Cook - ?Chinese pork fried rice recipe

When the Chinese cook shrimp in the shell, they leave the shell on when they serve it because that’s where the sauce is. Some people are quite adept at shelling the shrimp in their mouth. My mother was a real artist at this. The shrimp never touched her fingers as she gracefully lifted it to her mouth with chopsticks and after a few barely noticeable swishings, delicately spit the shell into the discard dish.

1 teaspoon dry sherry
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
3 teaspoons brown sugar
1 pound large shrimp in the shell, deveined
1 cup canola, corn, or peanut oil
1 garlic clove, crushed and peeled
1 slice unpeeled gingerroot, 1 X 1/8 inch
2 tablespoons thinly sliced scallions, white and green parts

1. Stir the sherry, both soy sauces, brown sugar, and 2 tablespoons water together in a small bowl until the sugar is dissolved. Set aside.

2. Devein the shrimp by cutting through the back of the shell with scissors. Do not remove the shell. Pull out and discard the vein. Rinse and drain thoroughly and pat dry with paper towels.

3. Heat the oil in a wok or stir-fry pan over medium-high heat to 375*F. Dip an end of a shrimp into the oil; it should sizzle. Carefully, so not to make the fat spatter, add all the shrimp to the hot oil and fry for no more than 1 minute, stirring with a wire skimmer so each shrimp cooks evenly. When all the shrimp turn pink, remove them to a plate lined with paper towels. Reserve 2 tablespoons of the oil and discard the rest.

4. Heat the reserved oil in the wok or stir-fry pan over medium high heat. Add the garlic, gingerroot, and scallions to the pan and stir until fragrant, about 30 seconds. Do not burn. Pour in the soy sauce mixture and return the fried shrimp to the pan. Stir briskly until all the shrimp re coated. Transfer to a platter. Serve immediately.