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Shrimp in Fermented Red Rice Sauce

Fish and Seafood

Shrimp in Fermented Red Rice Sauce
1 and 1/2 pounds of shrimp
1 cup vegetable oil
1/4 cup sesame oil
1 Tablespoon minced peeled garlic
2 Tablespoons minced fresh ginger
3 Tablespoons fermented red rice
2 scallions, minced
1/2 cup Shaoxing rice wine
1/2 teaspoon salt
1 teaspoon sugar
dash of ground white pepper
1. Shell, remove the black veins from the shrimp, and discard both of these. Then dry the shrimp with paper towels.
2. In a wok or fry pan, heat both oils and immerse half the shrimp for two minutes, drain them and put them on a platter. Repeat with the other half of the shrimp. Remove all but one tablespoon of the oil mixture, then put the garlic and ginger in and stir-fry them for one minute, then add the fermented red rice and stir-fry another minute or two until this mixture bubbles.
3. Add all the rest of the ingredients, set the shrimp on a serving platter, and cook everything else one more minute. Return the shrimp to the pan, stir, then serve.

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