Ingredients:
-3 lbs raw U15 shrimp, deveined, cleaned and peeled
-⅓ cup rice vinegar
-⅓ cup water
-⅓ cup cane sugar
-1 tbsp rice wine
-2 tbsp dried chili flakes
-2 tbsp fresh garlic, minced
-1 tbsp fresh ginger, minced
-1 tbsp soy sauce
-2 tsp cornstarch (dissolved in 1 tsp of water)
-1-2 drops red food dye
Directions:
1. Place all of the ingredients (except the shrimp) into a large saucepan on high and bring to a boil, continuously stirring
2. When you can see and sugar is dissolved, remove from the heat and add the cornstarch mixture and continue to stir. The mixture will begin to thicken - set aside
3. In a large saucepan, add 1 tbsp olive oil and heat
4. When pan is hot, add the shrimp and cook one side for about 2 minutes
5. Flip the shrimp and add the chili sauce
6. Continue cooking for about 2 minutes stirring well at the end so all of the shrimp is covered in the sauce
7. Remove from heat and serve
Notes:
Any remaining sauce can be served as a dipping sauce on the side. I love serving this with whie rice and mixing them together.