INGREDIENTS
1 lb shrimp (20-25 count)
6 or 7 Chinese chili peppers. crushed
3 Tbsp oil
1/4 cup sherry
1 tsp sugar
1 Tbsp thin soy sauce
3 cloves garlic, crushed
6 green onions, (white part and 1″ green part cut into 1/8″ slices)
4 or 5 slices fresh ginger, cut in thin strips
DIRECTIONS
Remove the tail and feet from the shrimp and wash in three changes salt water. Drain and dry. Place crushed chili peppers in a cup and just cover with boiling water. Cover cup to keep water hot. Mix sherry with sugar and soy sauce. Heat oil in heavy skillet or wok until very hot. Add shrimp and cook stirring until shrimp begin to turn pink. Add the garlic, green onions and ginger and continue cooking and stirring until shrimp are red. Add peppers, liquid, and sherry mixture. Serve at room temperature or cold.