Drunken Lemongrass Shrimp

Ingredients

• 3/4 lb medium raw shrimp, shelled,and,deveined,tails left intact
• 1 tablespoon dry sherry
• 1 teaspoon cornstarch
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• 4 shallots, peeled & halved
• 6 dried red chili peppers
• 2 stalks lemongrass, bottom 6 inches only,cut into 2 inch lengths,and crushed
• 1/4 cup fried garlic, slices
• 1 sprig cilantro

Sauce

• 1/4 cup dry sherry
• 1 tablespoon lime, juice
• 1 tablespoon soy sauce
• 2 teaspoons oyster sauce
• 1 teaspoon fish sauce
• 1/2 teaspoon packed light brown sugar

Directions

1. 1

   Marinate the shrimp: In a medium bowl, combine the shrimp, rice wine, cornstarch and salt; toss until the shrimp are evenly coated.

2. 2

   Set aside for 10 minutes.

3. 3

   Prepare the sauce: In a small bowl combine the rice wine, lime juice, soy sauce, oyster-flavored sauce, fish sauce and brown sugar; stir until the sugar dissolves.

4. 4

   Place a wok over high heat until hot.

5. 5

   Add the oil, swirling to coat the sides.

6. 6

   Add the shallots, chili peppers, lemongrass and fried garlic; stir-fry until fragrant, about 30 seconds.

7. 7

   Slide the shrimp into the wok; cook, stirring, until the shrimp begin to turn pink, about 1 minute.

8. 8

   Pour in the sauce; reduce the heat to low, cover and cook until the shrimp are cooked through and the shallots are tender, about 5 minutes.

9. 9

   Scoop into shallow bowl and garnish with the cilantro sprig.