This spicy shrimp dish is especially tasty when served with plain cooked white rice and a salad.
INGREDIENTS | SERVES 2 to 4
- 1 pound (16–20) extra-large shrimp, shelled and deveined
- 2 tablespoons cornstarch, or as needed
- 3 tablespoons vegetable or peanut oil, divided
- 1 teaspoon minced ginger
- 2 teaspoons chopped red chilies
- 1 tablespoon five-spice powder
Rinse the shrimp under cold running water and pat dry with paper towels. Place the shrimp in a bowl and dust with the cornstarch.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the minced ginger. Stir-fry for 10 seconds, then add the shrimp. Stir-fry briefly until they turn pink. Remove from the pan and drain in a colander or on paper towels.
Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the chopped chilies and the five-spice powder. Stir-fry for 30 seconds, then add the shrimp back into the pan. Stir-fry briefly, coating the shrimp with the five-spice powder. Serve hot.
The seafood industry uses a combination of size and number to classify shrimp. Whether shrimp are classified as medium, large, or jumbo depends on the number of that type of shrimp that is needed to make up 1 pound. A 1-pound bag of jumbo shrimp will contain only 16 to 20 shrimp, while a 1-pound bag of medium shrimp will hold between 35 and 40 shrimp.