Ingredients
¼cupkosher salt
2½tbspsugar
2½tbspchili powder
4cupswater
2lbsshrimp,peeled and deveined, thawed if frozen
¼cupVegetable Oil
¼pcfresh ginger,(about 1 cup), (4-inch by 1-inch), peeled and finely chopped
4largegarlic cloves,(about 2 tbsp) peeled and finely chopped
4tspsugar
Preparation
In a medium bowl, combine the salt, sugar, chili powder and water. Whisk until the sugar and salt are dissolved.
Drop in the shrimp and let stand at room temperature for 20 minutes.
Heat the oil in a 12-inch sauté pan (preferably nonstick) over medium heat. Add the ginger and garlic and cook, stirring constantly with a wooden spoon, for 1 minute.
Add the sugar and continue stirring until the garlic is pale gold. Do not let the garlic turn dark brown.
Drain the shrimp in a colander, and immediately add to the pan. Increase the heat to medium-high and cook, stirring constantly, until the shrimp are pink and barely firm. Serve immediately with rice.
