Cook time
Total time
Cuisine: Asian
Serves: 2
  • 1 pound of large Gulf shrimp
  • 2 cloves of garlic (crushed)
  • 3 green onions (cut into 1½ pieces)
  • 1½ inch piece of ginger (cut into matchsticks)
  • 1 tablespoon light soy sauce
  • 1 egg (beaten)
  • 1 cup chicken stock
  • 2 tablespoons dry sherry
  • 1 tablespoon cornstarch
  • ½ teaspoon brown sugar
  • ½ teaspoon salt
  • ⅓ cup peanut oil.
  • Rice noodles to serve over
  1. Shell and devein the shrimp. Dust with the cornstarch so that they are lightly covered. Season the pieces with ½ teaspoon salt.
  2. Heat ½ of the oil in a wok or large skillet on medium high heat. Put in the shrimp and cook for 1 minute. Set the shrimp aside.
  3. In a bowl, mix together the soy sauce, sherry, chicken stock, and brown sugar. Set aside.
  4. Heat the remaining oil in the skillet on medium high. The oil should be hot and this process cooks quickly. Add the crushed garlic and ginger matchsticks. Stirring constantly, cook for 30 seconds taking care not to scald the ginger.
  5. Add in half of the green onions and the reserved shrimp. Cook for 20 more seconds.
  6. Pour in the mixture of soy sauce and liquid. Cover with a lid and cook for 3 minutes until the sauces thickens up nicely.
  7. Stir in the beaten egg and remaining green onions. Cook until egg is done. Turn off heat and serve over rice noodles or rice.
Recipe by Marlows Kitchen at