This is a challenging recipe to transcribe for reasons that should be obvious when viewing the index card – staining from the fire, Jerry’s chicken scratch, marginalized notes. We will do our best, but welcome any input or guidance.
Ingredients
Marinade
- 1 teaspoon light soy
- ¼ teaspoon salt
- 1 Tablespoon sherry
Shrimp
- 1 pound shrimp (about 24)
- ½ cup cornstarch
- 2 Tablespoons oil
- 4 cloves garlic (large)
Sauce
- 2 Tablespoons hoisin sauce
- 2 Tablespoons ketchup
- 2 Tablespoons light soy
- 1 Tablespoon dry sherry
- ¼ teaspoon salt
- ½ teaspoon sugar
- ¼ cup water
Instructions
Marinade
- Clean shrimp and pat dry. Toss with marinade and roll shrimp in cornstarch until nicely coated. Have sauce ready.
Sauce
- Mix sauce ingredients until dissolved.
- In small skillet or saucepan, heat oil and sear garlic on medium (45 seconds), pressing garlic. Add sauce and simmer. Save sauce until needed.
Shrimp
- Heat skillet, add 4T oil until very hot. Remove ½ oil, turn to medium low, add shrimp 1x, 3 minutes, shaking pan gently.
- Turn over, dribble in reserved oil from [unclear] 2 more minutes. Reheat sauce slowly.
- Pour hot sauce over shrimp, increase heat to med-high, let sauce sizzle, turning shrimps. Put shrimp in swirls on platter and pour sauce over. Scatter scallions.
I love a good mystery! LOL
Does it maybe say “Add sauce and simmer”?
I’m looking at what looks like the word “tomato”… hmmm….
Looks phenomenal!
I think you are entirely right on “add sauce and simmer.” I will adjust the instructions, thank you.
As for the “tomato” in the middle of the recipe – it makes no sense to me at all so I pretended it isn’t there. Perhaps someone else can figure it out!
LOLOL
Sounds like a plan! I’ll stay tuned!