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 was the chef. A moderately hot chile, such as an anaheim, is what chef Lee prefered 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
- 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.
- 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, and the salt mixture, and stir-fry for 1-2 minutes until the shrimp are just cooked. Stir in the scallions.