Red Shrimp ｜红烧虾

in

2 teaspoons canola oil

4-5 slices of ginger

1 lb shrimp with heads

3 green onions

2 tablespoons rice wine

1/8 cup dark soy sauce 

1/2 teaspoon black vinegar

1 tablespoon sugar

4-5 garlic cloves

Salt to taste

Heat up oil in wok. Add ginger and sizzle for 20 seconds. Gently fold in shrimp and stir briefly before adding the green onions. Quickly add the rest of the ingredients other than the salt. As the sauce and shrimp cook, add small amounts of water depending on if the color is too dark or if the sauce begins to dry out. Adjust with more soy sauce if needed. Remove from heat once the sauce thickens a bit and the shrimp are completely cooked. Season with salt as needed.  

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