Singapore Chili Stir-Fried Shrimp | Recipes| Lee Kum Kee Home Canada
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Keywords
- Lee Kum Kee
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Skillet
- Stove
- Spoon
- Serving platter
Ingredients
- 450 g jumbo shrimp (21-25 count), peeled and deveined
- 1 tsp. cornstarch
- 2 Tbsp. peanut oil or vegetable oil
- 1 Tbsp. dry sherry
- 2 tsp. Lee Kum Kee Soy Sauce
- 3 Tbsp. Lee Kum Kee Sriracha Chili Sauce
- 2 Tsp. Lee Kum Kee Premium Oyster Sauce
- about 1 Tbsp. scallions, white and light green parts, minced
- 2 Tbsp. scallion greens, sliced thin, reserved 2 -3
- about 2 tsp. minced or 2 medium jalapeno chiles, seeded
- about 2 tsp. minced or 2 medium cloves garlic
- about 2 tsp. minced or 1.3 cm fresh ginger, peeled
- 1 /4 cup Tomato juice
- 1 /2 tsp. granulated sugar
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