3 tablespoons peanut oil
1 1/2 pounds unpeeled large fresh shrimp, peeled, deveined
2 teaspoons minced garlic
1 teaspoon minced peeled ginger root
1 (10 1/2 oz) can condensed chicken broth, undiluted
1 tablespoon cornstarch
2 tablespoons honey
2 tablespoons ketchup
1 tablespoon white vinegar
1 tablespoon rice wine or dry sherry
1 tablespoon soy sauce
1/8 teaspoon dried crushed red pepper
1 tablespoon sesame oil
1 teaspoon chopped fresh cilantro
2 green onions, cut 1 inch pieces and shredded
Rice Timbales (recipe follows)
fresh cilantro sprigs (for garnish)
Pour peanut oil around top of a preheated wok or large skillet, coating sides; heat wok at high (400 degrees) for about 1 minute. Add shrimp, garlic, and ginger root, and stir fry for 3 to 5 minutes or until shrimp turn pink. Combine chicken broth and next 7 ingredients (cornstarch-red pepper), stirring until smooth. Add to shrimp mixture, stirring constantly. Bring to a boil; cook 1 minute. Stir in sesame oil, chopped cilantro, and green onions; cook until thoroughly heated. Serve immediately with Rice Timbales. Garnish with cilantro sprigs
RICE TIMBALES
2 cups water
1/2 teaspoon salt
1 cup uncooked long-grain rice
Combine 3 cups water and salt in a heavy saucepan; bring to a boil. Gradually add rice, stirring constantly. Cover, reduce heat, and simmer 20 to 25 minutes or until rice is tender and water is absorbed.
Press hot rice into 4 oiled (6-ounce) custard cups. Immediately invert onto serving plates. Keep warm.
Serves 4