- 6
- 72 mins
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)
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.