1/3
3 Years of Service
Yeah - it gets pricey and I don't have enough people to cook for to justify it usually, and it kind of loses something reheated - I like mine bloody.You must be registered to see attachments
Hiya Tosser, your shrimp sounds great but I had Prime Rib tonight (God was it expensive to buy).![]()
The shrimp is simple - have rice cooking now, and when its done I'll just heat up the wok, toss in the shrimp, and when they're almost done (just a few minutes), I'll pour the sauce over and let it thicken and warm. Didn't do a "full scratch", but mixed from some basics (rice wine vinegar, soy sauce, sesame oil, chili-garlic sauce, sugar, water, thicken with arrow-root). Will garnish with sesame seeds & chives. Shrimp was lightly tossed with some fish sauce to get a little seasoning on them, but not too much since the sauce takes care of that for the most part.