Leaving shells on tails, peel and devein shrimp. Combine sherry, 1/2 tablespoon cornstarch and 1/2 teaspoon sugar in bowl. Add shrimp; toss to coat well. Cover; refrigerate 30 minutes. Meanwhile, combine Kikkoman Lime Ponzu remaining 1/2 tablespoon cornstarch and 2 1/2 teaspoons sugar. Heat oil in hot wok or large skillet over medium-high heat. Add green onions, ginger and garlic; stir-fry 30 seconds. Add shrimp; stir-fry 3 minutes. Pour in Kikkoman Lime Ponzu mixture; cook, stirring until sauce boils and thickens.
ingredients
1 pound fresh or thawed medium-size shrimp
3 tablespoons dry sherry
1 tablespoon cornstarch, divided
1 tablespoon sugar, divided
1/4 cup Kikkoman Lime Ponzu
2 tablespoons vegetable oil
1 bunch chopped green onions and tops
3 tablespoons minced fresh ginger root
6 cloves garlic, minced
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
