450 g jumbo shrimps with shells intact
2 tablespoons soy sauce
2 tablespoons rice wine
1/2 tablespoon sugar
4 tablespoons stock
150 g lard
Salt to taste
Discard the heads and legs of the shrimps.
Keep the tails and shells on. Heat up a wok with the lard and fry the
shrimps for 5 minutes or until golden. Using a slotted spoon,
remove the shrimps from the wok and then drain off the excess lard
from the wok. Return the shrimps, add
rice wine or sherry, soy sauce, stock, sugar and salt to taste.
Cook until all the juice is absorbed. Can be served either hot or cold
depending on preference.