With lemon juice, jalapeños, and prunes, this shrimp dish is the California answer to stir-fry. Add asparagus in the spring and tomato wedges in the summer.
Yield: 4 servings
455 g / 1 pound large shrimp, shelled and deveined (20-25 per pound)
2 g / 1/2 teaspoon salt
30 ml / 2 tablespoons lemon juice
15 ml / 1 tablespoon rice vinegar
15 ml / 1 tablespoon soy sauce
15 ml / 1 tablespoon honey
2 g / 1 teaspoon cornstarch
45 g/ 1/3 cup Diced Dried Plums
8 g / 1 tablespoon minced fresh ginger
2 garlic cloves, minced
2 green onions, thinly sliced into rings
1 g / 1/2 tsp dried chile flakes
15 ml / 1 tablespoon vegetable oil
1/2 small yellow onion, sliced
1/2 jalapeño, thinly sliced crosswise (seeds removed for less heat)
Cilantro sprigs, for garnish
Cooked jasmine rice, for serving
Mix the shrimp with salt and set aside. In a small bowl, whisk together the lemon juice, vinegar, soy sauce, honey, and cornstarch. Add the dried plums and let soak. In a separate small bowl, combine ginger, garlic, green onions, and chile flakes. In a third bowl, add the yellow onion and jalapeño.
In a wok or large nonstick skillet, heat oil over medium heat for 1 minute. Add contents of the bowl of ginger and stir-fry until garlic turns fragrant, 30 seconds. Add the yellow onion and jalapeno and cook until onion barely starts to soften, about 1 minute. Add shrimp and cook partially, about 1 minute.
Add the contents of the bowl with prunes and cook to reduce the sauce and finish cooking the shrimp, 1-2 minutes. Garnish with cilantro and serve with rice.