Ingredients:
* 12-15 medium to
large shrimp or prawns
* 2 Tbsp. oyster sauce
* 2 Tbsp. soy sauce
(or tamari)
* 1 Tbsp. fish sauce
* 1 Tbsp. brown sugar
* 4-6 cloves minced
garlic (or 2 Tbsp.
prepared minced garlic)
* 2-3 Tbsp. canola (or other oil) for stir-frying
Garnish:
* lime or lemon wedges
* handful of fresh
coriander

Method
 1. Make the marinade/sauce by combining in a mixing bowl: oyster sauce, soy sauce, fish sauce, brown sugar, garlic, and 1/2 the fresh chilli (if using). Stir well.
 2. If your shrimp are shelled or raw, remove all of the shell up to the tail (leaving the tail on makes them easier to eat).
3. Devein the shrimp by running a sharp knife along the spine of the shrimp to remove the black “vein”.
4. Optional: if you want “butterfly shrimp”, make an inch-long cut into the end of each shrimp (through the spine where you removed the vein).
5. Place shrimp in the marinade and stir well to coat.
6. Heat some oil in a wok or frying pan. When hot, add the shrimp (with the marinade).
7. Stir-fry 2-3 minutes, or until shrimp are plump and pink (but also lightly browned from the sauce). Do not overcook, or shrimp will turn rubbery.
8. This dish can be served 2 ways: For a Dinner or Lunch Entree: Simply slide the shrimp with the sauce onto a serving platter. Sprinkle with coriander and the rest of the chilli (if using). Add lemon or lime wedges to the side, and serve with rice, naan, or crusty French loaf.
9. If Serving at a Party or as an Appetizer: Use tongs to pick shrimp out of the wok/pan, allowing most of the sauce to drip back into the pan. Arrange the shrimp on a serving platter, adding a sprinkling of fresh coriander and remaining chilli (if using). Add lime or lemon wedges on the side. Now pour the sauce from the wok/pan into a small bowl. Place the bowl next to the shrimp on the serving patter, and serve.