Drunken Lemongrass Shrimp - cooking recipe

Ingredients

3/4 lb medium raw shrimp, shelled,and,deveined,tails left intact
1 tablespoon dry sherry
1 teaspoon cornstarch
1/4 teaspoon salt
1 tablespoon vegetable oil
4 shallots, peeled & halved
6 dried red chili peppers
2 stalks lemongrass, bottom 6 inches only,cut into 2 inch lengths,and crushed
1/4 cup fried garlic, slices
1 sprig cilantro
Sauce
1/4 cup dry sherry
1 tablespoon lime, juice
1 tablespoon soy sauce
2 teaspoons oyster sauce
1 teaspoon fish sauce
1/2 teaspoon packed light brown sugar

Preparation

Marinate the shrimp: In a medium bowl, combine the shrimp, rice wine, cornstarch and salt; toss until the shrimp are evenly coated.
Set aside for 10 minutes.
Prepare the sauce: In a small bowl combine the rice wine, lime juice, soy sauce, oyster-flavored sauce, fish sauce and brown sugar; stir until the sugar dissolves.
Place a wok over high heat until hot.
Add the oil, swirling to coat the sides.
Add the shallots, chili peppers, lemongrass and fried garlic; stir-fry until fragrant, about 30 seconds.
Slide the shrimp into the wok; cook, stirring, until the shrimp begin to turn pink, about 1 minute.
Pour in the sauce; reduce the heat to low, cover and cook until the shrimp are cooked through and the shallots are tender, about 5 minutes.
Scoop into shallow bowl and garnish with the cilantro sprig.