Ingredients:

  • 700g Large Prawns (Shrimp), peeled, deveined, and patted dry
  • 1 tsp Sesame Oil (toasted)
  • 1/4 tsp White Pepper
  • 1 tbsp Cornstarch (or rice flour)
  • 2 tbsp Neutral Oil (groundnut, canola, or vegetable oil)
  • 2 tbsp Fresh Ginger, minced finely
  • 4 cloves Garlic, minced finely
  • 1 medium Red Chili (or bird’s eye chili), sliced thinly (optional)
  • 3 Spring Onions (Scallions), white and green parts separated and sliced
  • 60 ml Dry Sherry (or Brandy/Cognac)
  • 80 ml Chicken or Vegetable Stock
  • 4 tbsp Soy Sauce (low sodium preferred)
  • 2 tbsp Oyster Sauce (or vegetarian mushroom sauce)
  • 1 tbsp Brown Sugar or Honey
  • 1 tbsp Chili Garlic Paste (Sriracha or Sambal Oelek)
  • 1 tsp Cornstarch (for slurry, mixed with 1 tbsp cold water)

Instructions:

  1. Prep and Marinade: Pat the cleaned shrimp thoroughly dry. Toss the shrimp in a bowl with 1 tsp sesame oil, white pepper, and 1 tbsp cornstarch until lightly coated. Set aside.
  2. Mix the Sauce: Whisk together the Drunken Sauce ingredients (Sherry, Stock, Soy Sauce, Oyster Sauce, Brown Sugar/Honey, Chili Paste) in a separate bowl. Keep the cornstarch slurry separate. Ensure all aromatics (ginger, garlic, chilies, white spring onions) are prepped and lined up next to the cooker.
  3. Sauté the Aromatics: Heat the wok or pan over high heat until smoking. Add the 2 tbsp neutral oil. Add the minced ginger, garlic, red chili, and white spring onion parts. Stir-fry rapidly for 30–60 seconds until highly fragrant. Do not let the garlic burn.
  4. Cook the Shrimp: Increase the heat to maximum. Add the marinated shrimp in a single layer. Cook for 1 to 1.5 minutes on one side until pink/opaque, then flip and cook for another 30 seconds. The shrimp should be about 80% cooked.
  5. Deglaze and Finish: Push the shrimp to one side. Pour the measured Sherry/Brandy into the cleared area and let it bubble for 15–30 seconds. Pour the pre-mixed Drunken Sauce over the shrimp and bring to a simmer. Stir the cornstarch slurry and pour it in, tossing rapidly for 30–60 seconds until the sauce has thickened to a glossy glaze that coats the shrimp. Remove from heat immediately, garnish with reserved green spring onions, and serve.