Fan-Tailed Chinese Shrimp*

By RJamoralin

Imperial Appetizers

Ingredients

• 1 tablespoon seasoned rice vinegar
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 18 large raw shrimp (about 1 pound), peeled and deveined, tails intact
• 1 tablespoon peanut or canola oil
• 1/4 cup chopped fresh cilantro
• Plum sauce or wseet and sour sauce (optional)

Details

Servings 6
Cooking time 72mins

Preparation

Step 1

1. For marinade, combine vinegar, oyster sauce, soy sauce, garlic and re pepper flakes in large nonreactive bowl; mix well.

2. To butterfly shrimp, use small sharp knife to cut back of each shrimp three fourths of the way through. Open shrimp; place cut side down on work surface, pressing to flatten into butterfly shape. Add shrimp to bowl with marinade; toss to coat. Cover and refridgerate at least 30 minutes or up to 2 hours.

3. Heat oil in large nonstick skillet over medium-high heat. Remove shrimp from marinade; discard marinade. Cook shrimp (in batches if necessary) 3 to 4 minutes or until pink and opaque, turning once. Transfer to serving platter; sprinkle with cilantro. Serve with plum sauce for dipping, if desired.