Tim Ma, the owner of Lucky Danger in Washington DC, takes after his Uncle Paul when it comes to family functions: A former New York chef, Paul brings ginger garlic shrimp to every occasion, and it’s one of the first recipes he passed on to Ma when he began cooking professionally. Chiou’s grandmother would make a similar dish with shell-on shrimp and slices of ginger and garlic.
Serves 6 to 8
20 (16 to 20 count) shrimp, peeled and deveined but tails left on
½ cup arrowroot starch
¼ cup canola oil or grapeseed oil
2 tablespoons minced garlic
1 tablespoons chopped scallions
1 tablespoon sugar
¼ cup Shaoxing wine
2 tablespoons soy sauce
In a medium bowl, toss shrimp with arrowroot starch. Heat oil in a wok over medium heat. Sear shrimp for about 45 seconds per side, then set aside on a paper towel-lined plate. Add ginger, garlic, and scallions to wok and cook for 1 minute. Stir in sugar, Shaoxing, and soy sauce. Stir to combine. Add shrimp back to wok and toss to mix with sauce. Cook until sauce thickens, about 1 minute more.