Recipe for cooking caramel shrimp

Recipes from Southeast Asia :: Southeast Asian Main Dish Seafood

1 1/2 lb. (one and a half lbs. ) med. shrimp, peeled and deveined
2 Tbsp. oyster sauce
1/2 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. flour
3 Tbsp. canola (or other vegetable) oil
3 cloves garlic, minced
1/2 c. water
2 Tbsp. sugar
4 scallions (white part only), chopped
1 small onion, chopped
1 fresh red chile pepper, thinly sliced (optional
Freshly-ground black pepper, to taste
1 lime
Sprigs of cilantro (optional garnish)

In a large bowl, combine the shrimp with the oyster sauce, salt, cayenne pepper and flour. Set aside to marinate for 5-10 mins.

In a large skillet or wok over med. heat, heat the oil. Add the garlic and cook until golden brown. Transfer the shrimp to the pan, discarding the marinade. Cook the shrimp, stirring occasionally, until they begin to turn pink.

Add the water and sugar and simmer for 3 mins.

Add the scallions and onion and stir-fry for 2 mins.

Add the chile pepper, if desired, and black pepper to taste. Squeeze the lime juice over the top of the shrimp and transfer the mixture to a platter. Garnish with cilantro, if desired. Serve immediately.

Makes 4 to 6 servings.