Oriental-Style Shrimps
From: Jean-Claude B., Montreal, Quebec, Canada
Comments: Oven: 700 watts
Preparation time: 4 minutes
Cooking time: 6 minutes
As shrimps, because of their market price, have become a special threat, use uncooked shrimps, that are tender and tastier.
These shrimps are excellent with rice.
Servings: 3
IngredientsPreparation
  • 1 pound [454 g] shrimps, large or medium-size
  • 3 tablespoons [45 mL] chili sauce
  • 1 teaspoon [5 g] sugar
  • 2 teaspoons [10 mL] cornstarch
  • 1/2 teaspoon [2.5 mL] salt
  • 1 tablespoon [15 mL] vegetable oil
  • 2 tablespoons [30 mL] freshly grated ginger
  • 1 garlic clove, crushed
  • 1 small green sweet pepper, cut into strips [optional]
  • 1 tablespoon [15 mL] soya sauce
  • 1 tablespoon [15 mL] Sherry
  • Butterfly shrips:
  • Peel shrimps, cutting shell all along the inside of each shrimp; pull-off peel and remov vein.
  • Make a very shallow cut all along the inside of each shrimp, being careful not to cut through the shrimp.
  • Flatten each shrimp with your hands, into a butterfly; set aside.
  • Mix together chili sauce, sugar, cornstarch and salt.
  • Into an 8-inch [20-cm] glass dish, pour vegetable oil; mix in grated ginger and garlic.
  • Cover with waxed paper; microwave on 'HIGH' for 2 minutes.
  • Remove garlic from dish; add green pepper strips and well mix in chili sauce mixture.
  • Cover and microwave on 'HIGH' for 2 minutes, stirring at half-time.
  • Add reserved butterflied shrimps; stir well, cover dish and microwave, on 'HIGH', for 2 minutes, stirring once.
  • Mix in soya sauce and Sherry.
  • Stir well and serve.