Instructions: 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.

For 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.

This recipe yields 4 servings.

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