From Saveur Number 78 (October 2004)
This recipe was inspired by a dish that Grace Young had at the Yee Hen Restaurant on Lantau Island in Hong Kong, where Lee Wan Ching is the chef. A moderately hot chile, such as an anaheim, is what Lee prefers to use.
1 lb. large shrimp
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. chile powder
3 tbsp. canola oil
1 tbsp. minced garlic
1 tbsp. thinly sliced fresh chile
2 scallions, chopped
1. Remove the shrimp legs, leaving the shells and tails on. Rinse the shrimp under cold water and set on several sheets of paper towels. With more paper towels, pat the shrimp dry. In a small bowl, combine the salt, sugar, and chile powder.
2. Heat a 14" flat-bottomed wok over high heat until a bead of water vaporizes within 1-2 seconds of contact. Swirl in 1 tbsp. of the oil, add the garlic and sliced chile, and stir-fry for 30 seconds. Add the shrimp and 1 tbsp. of the oil and stir-fry for 1 minute or until the shrimp just begin to turn pink. Swirl in the remaining 1 tbsp. oil, add the salt mixture, and stir-fry for 1-2 minutes until the shrimp are just cooked. Stir in the scallions.
Personal Note: Man I love scallions. This is really easy to make (it suits me; I like some prep work, a little here and there sort of business, and then rapid cooking that makes use of the efficiency of having that prep work in place) and pretty tasty.