1. Place shrimp in bowl with dry sherry and salt and marinate for 30 minutes. Toss every so often. 2. Heat a large wok or 12-inch skillet until very hot. 3. While pan is heating, lay shrimp out on paper towels and pat dry. 4. Add 2 tablespoons peanut oil to pan and heat until sizzling. 5. Add half of the shrimp to the pan (they should be in a single layer) and stir-fry (cook, stirring continuously) until just pink but not cooked through, about 1-2 minutes. 6. Transfer partially cooked shrimp to a plate, then add remaining two tablespoons of peanut oil to pan and heat until sizzling; add remaining shrimp and stir-fry as you did the first batch. 7. When shrimp are just pink but not cooked through, add reserved shrimp back to pan along with ginger, garlic, sweet red chili sauce and jalepeno peppers; stir-fry about 1 minute more. 8. Add the water, soy sauce, scallion greens and bell pepper and cook until the shrimp are cooked through, about 1-2 minutes. 9. Do not overcook. 10. Use a slotted spoon to transfer shrimp to serving dish. 11. Continue to cook sauce until slightly thickened; turn off heat, stir in sesame oil, then pour sauce over shrimp. 12. Serve with jasmine rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
