-
Shell and
de-vein the shrimps, rinse and dry well on paper towels.
-
Slit the
chilies and remove seeds, then chop them finely.
-
Crush garlic
with a little of the measured sugar and mix with the chilies and ginger.
-
Heat about
half cup oil in a wok until very hot and deep fry the shrimps a few at a
time for 2 to 3 minutes or just until the color changes.
-
Do not fry
too long.
-
Remove from
pan and drain on absorbent paper.
-
Pour off most
of the oil from the pan, leaving only about a tablespoon.
-
Add the
chilies, garlic and ginger and fry on low heat, stirring.
-
Add the
remaining sugar, soy sauce and wine, then add shrimps and stir only
until reheated.
-
Serve
immediately with rice or noodles.
