Sweet and Spicy Chinese-style Shrimp with Ginger and Scallions
By Joy Li
Serves 4, as a side course
Ingredients:
12-16 shrimp (16-20 count or 21-25 count) with shells on
Fresh ginger, washed but not peeled, cut oblong into eight ⅛-inch slivers
3 scallions stalks, cut into 1" pieces, including white and green parts
¼ cup Ketchup
1 teaspoon Worcestershire sauce
½ teaspoon soy sauce
1½ teaspoon honey
¼ cup shaoxing wine (or sherry)
Hot tobasco sauce or siracha sauce, if desired
Angio Foods Used
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Ginger
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Soy sauce
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Shrimp and Prawn
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Honey
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Scallions
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