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1. Remove the legs of the
shrimp with scissors. Make an opening in the back
of each shrimp and
devein, leaving the shell and tail on.
2. Heat the oil in a pan
or wok. Stir-fry the ginger and scallions over low
heat for 30 seconds,
until there is an aroma. Add the shrimp and stir-fry
for 1 minute over
high heat. Add the remaining ingredients and stir-fry
until the sauce is
glazed, about 2 minutes.
Serve hot or at room
temperature.
