Ingredients
Ingredients:
1 1/2 lb. large shrimp, peeled and deveined
2 tbs peanut oil
3 garlic cloves, minced
1/4 cup cornstarch
1 tsp ground ginger
1/2 tsp red ground chili
1/2 tsp smoked paprika
salt and freshly ground pepper
Dip:
2 tbsp fresh lemon juice
3 tbsp soy sauce
1 tbsp fish sauce
1 tsp chopped fresh scallions
1/4 tsp honey
1 garlic clove, minced
Preparation
Dip:
In a bowl, stir together lemon juice, soy sauce, fish sauce, scallions, honey and minced garlic. The dipping sauce may be made a day in advance, covered and refrigerated.
Shrimp:
Bring to room temperature before serving. In a small bowl, stir together the cornstarch, ground ginger, red ground chili, smoked paprika and salt and pepper. Spread the cornstarch mixture on a plate.
Warm a wok or large fry pan over high heat until very hot and pour in the peanut oil. Add the garlic and stir-fry until fragrant, about 5 seconds.
Quickly pat the shrimp dry with paper towels and dip in the cornstarch, coating both sides and shaking off the excess. Add the shrimp to the wok in a single layer and sear, turning once, until opaque throughout, about 2 minutes per side. Transfer the shrimp to a platter and serve with the dipping sauce.
