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Foodgeek: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 lb. raw shrimp
1/2 egg white, beaten
1 cup cornstarch
1/2 tsp. salt
3 to 4 cups oil, for deep-frying
Green onions, for garnish
Sweet and Pungent Sauce:
4-1/2 tbsp. sugar
4-1/2 tbsp. ketchup
1/4 cup vinegar
1/2 tsp. salt
1 tbsp. sherry
1/2 tsp. cornstarch
1 tsp. oil
2 cloves garlic, large, minced
3/4 tsp. minced fresh ginger root
1 tbsp. chopped green onion
1 tsp. crushed red pepper
1 tsp. lemon zest
1 tsp. orange zest
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Directions:
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Heat oil in deep fryer to 375 degrees F. (Use a deep fat thermometer)
Mix egg white and cornstarch. Dip cleaned shrimp in cornstarch mixture.
Gently lower shrimp into hot fat. Let fry until golden-brown.
Sweet and pungent sauce
Mix the cornstarch with the sherry. Heat the oil in a wok, add salt, garlic, ginger. Chow for 30 seconds. Add the rest of the ingredients and
let cook until the cornstarch turns translucent. Turn off the heat. This sauce may be made up to two hours in advance.
Pour the sauce over the fried shrimp just before serving. Garnish with chopped scallion(green onion)
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A reader who requested the recipe for a sweet and pungent shrimp from the Panda Inn in Pasadena won the everlasting thanks of our tasting panel. It's as impossible to eat just one of these as it is to eat a single kernel of popcorn. The recipe is often called Chinese popcorn.
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