Crispy Garlic Shrimp with Congee

Adapted by
June 2012
Yield: 4 Servings


Crispy Garlic Shrimp
½ pound head-on large shrimp, deveined, shells on
1 cup cornstarch
½ cup vegetable oil
6 cloves garlic, crushed
1 -inch piece ginger, minced
soy sauce
oyster sauce
½ cup short grain rice
5 cups water, washed
To Assemble and Serve
Chopped chives


For the Crispy Garlic Shrimp:
Dust the shrimp in cornstarch. Bring a wok and vegetable oil to a very high heat, add the shrimp, and cook for about 3 minutes on one side. Turn the shrimp, add garlic and ginger, and cook for another 3 minutes. Reduce the heat and add soy sauce, oyster sauce, and a couple pinches of sugar. Stir together for several minutes until flavors are well combined.

For the Congee:
Put rice and water in a small pot. Bring to a boil, reduce heat, and simmer for 2 hours. The consistency of the rice should be soft. Season with salt.

To Assemble and Serve:
Serve the Crispy Garlic Shrimp with the Congee. Garnish with chopped chives.