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      RECIPE TITLE "DRUNKEN SHRIMP"
    recipe from Martin Yan's Chinatown Cooking: 200 Traditional Recipes from 11 Chinatowns Around the World Copyright © 2001 by Yan Can Cook.

    ... more great recipes by  Martin Yan on our GREAT CHEFS page!

    yieldsServes 4 time--- difficulty moderate

    This is not an AA meeting for shellfish -- the two wines in this stir-fry give it a unique flavor. Use a little caution when you add the second wine, especially if you have a gas stove, or you will have the fire department over for dinner.

      RECIPE INGREDIENTS

    3/4 pound medium raw shrimp, deveined with shells intact
    1/3 cup Chinese rice wine or dry sherry
    1/2 teaspoon salt
    2 tablespoons vegetable oil
    6 green onions, cut into 3-inch lengths
    1 tablespoon minced ginger
    1/4 cup chicken stock
    1/4 cup Fen Chiew (distilled spirit) or Vodka

      RECIPE METHOD

    1. In a medium bowl, combine shrimp, rice wine, and salt; stir to coat. Let stand for 10 minutes; drain.
    2. Place a frying pan over high heat until hot. Add oil, swirling to coat sides. Add shrimp and stir-fry for 2 minutes. Add green onions and ginger; stir-fry for 20 seconds. Add stock. Decrease heat to medium-low, cover, and cook for 3 minutes. Remove pan from heat; add wine (be careful; the wine may ignite). Return pan to high heat; let boil for 30 seconds.
    3. Transfer to a serving bowl and serve.


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