Crevettes sautées à l'ail

03 — Method

1. Take the 800 g (28 oz) of shrimp out 10 minutes ahead and pat dry.
2. Toss with 1 tbsp of cornstarch and pepper — it helps the sauce cling.
3. In the small bowl, mix 5 tbsp of soy sauce, 3 tbsp of oyster sauce, 2 tbsp of mirin, 1 tsp of sugar and 50 ml (3½ tbsp) of water.
4. Remove the germ from the 12 garlic cloves and slice 2 mm (1/16 in) thick.
5. Finely grate the 3 cm (1 in) piece of peeled ginger. Slice the 4 green onions, keeping the tops for garnish. Thinly slice the 2 Thai chilies (keep the seeds for more heat).
6. Heat 4 tbsp of peanut oil in the large wok over VERY high heat until just smoking. Add the garlic and cook 30 seconds, stirring, until lightly golden — don’t burn it.
7. Add the ginger and chilies and cook 15 seconds. Add the shrimp and stir-fry for 3 minutes until pink.
8. Add the sauce and toasted sesame oil and toss for 1 minute until thickened. Off the heat, add the onion whites and a squeeze of lime. Top with the green onion tops, sesame seeds and cilantro.