Servings: 3-4

Preparation Time: 10 minutes

Cook Time: 15-20 minutes

Total Time: 30 minutes

Ingredients:

2 lbs. of shrimp

2 tablespoons of vegetable oil

½ cup of cilantro leaves to garnish

1 thinly sliced red chili pepper to garnish

3-4 wedges of lemon to garnish

½ cup of shredded purple cabbage to garnish

1 teaspoon of black sesame seeds to garnish

Sauce Ingredients:

2 cubes of Dorot Greens crushed ginger

2 cubes of Dorot Greens crushed garlic

1 tablespoon of chili paste

1 cup of honey

1/3 cups of white wine

1 tablespoon of lemon juice

1 tablespoon of sugar

1 cup of water

1 teaspoon of salt

½ teaspoon of black pepper

1 tablespoon of cornstarch and 1 tablespoon of water

Directions:

1-Add all the sauce ingredients into a large sauce pan and bring it to a boil, stirring occasionally over medium-high heat: about 5-7 minutes.  

2- Meanwhile add 1 tablespoon of cornstarch and 1 tablespoon of water in a small bowl and mix until smooth.

3- Add the cornstarch mixture into the sauce and keep boiling the sauce until it thickens, stirring constantly for about 2-3 minutes.

4- Take the thickened sauce off the heat.

5- Add 2 tablespoons of vegetable oil in a large skillet over medium-high heat and add shrimp into the skillet. Cook each side of the shrimp 1-2 minutes until the color turns to pink.

6- Do not overcrowd the skillet; cook the shrimp in two batches if necessary.

7- Pour the sauce over the shrimp and garnish with cilantro leaves, sliced chili peppers, lemon wedges and shredded purple cabbage.

8- You can serve over the rice, over the noodles or by itself.

Happy eating.