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| 1 | pound | shrimp | shelled, jumbo |
| Shrimp marinade | |||
| 1/2 | large | egg | |
| 1 | teaspoon | tapioca flour | |
| 1/8 | teaspoon | black pepper | |
| 1 | teaspoon | sesame oil | kadoya |
| 1 | teaspoon | soy sauce | pearl river bridge (light) |
| 1 | teaspoon | rice wine | |
| Stirfry | |||
| 2 | slices | ginger root | finely sliced |
| 3 | each | garlic cloves | finely chopped |
| 2 | each | scallions, spring or green onions | finely chopped, white part only |
| 1 | tablespoon | bean paste | hot |
| 4 | tablespoons | ketchup | |
| 1/2 | teaspoon | salt | |
| 1 | teaspoon | sugar | |
| 1 | tablespoon | rice wine | |
| 1 | teaspoon | tapioca flour | |
| 1/4 | cup | water | |
| 1 | cup | peanut oil | |
1. Heat Wok , add in oil, when oil is hot add in marinated shrimp, when it is slightly pink, dish out and drain well.
2. Leaving 3 tablespoons of oil in Wok, add in ginger, green onion. Stir well. Let it get fragrant, add hot bean paste, ketchup and pour back shrimp. Stir well again.
3. Add in sugar, sizzle in wine, thicken with tapioca mixture.
4. Add in chopped green onions.
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This is asowme espescially witht he almonds. I had a family reunion and it was gone within minutes thanks so much for this recepie my family and I loved it. THANKS, Brittany Lewis (STOCKBRIDGE,GA)