General Tso Shrimp
Serves: 2
  • ½ cup soup stock or water (I used chicken stock)
  • ¼ teaspoon chili pepper flakes
  • ¼ cup dark brown sugar, (not packed)
  • 3 tablespoons hoisin sauce
  • 3 tablespoons oyster sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons ketchup
  • 2 tablespoon light soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon sesame oil
  • 1 tablespoon freshly minced ginger
  • 1 garlic clove, minced
  • 8 - 12 fresh prawns or extra large black tiger shrimp, rinsed, shelled and deveined
  • chopped chives, parsley, crushed peanuts, pickled red onion
  1. In a small bowl whisk together stock, chili flakes, brown sugar, hoisin sauce, oyster sauce, rice vinegar, ketchup, soy sauce and cornstarch. At this point, you can add the shrimp and marinate it for an hour or overnight or proceed without marinating. It's great either way.
  2. In a large skillet or wok over medium high heat, add sesame oil and heat for 30 seconds. Add garlic and ginger, stir fry for 1 minute stirring constantly until just fragrant. Be careful not to burn the garlic. Add shrimp and cook for 2 minutes. Whisk remaining sauce again and pour into skillet or wok. Turn heat to high and stir fry the shrimp and sauce until the mixture comes to a boil, then reduce heat to a simmer. Cook 2 - 3 minutes until sauce is nice and thick and shrimp is cooked through. Garnish as desired. Serve with rice or veggies.