YANG CHOW SLIPPERY SHRIMP
LA Times
4.6
(3)
Recipe information
Yield
4 servings
Ingredients
1 pound large shrimp
1/4 cup plus 2 teaspoons cornstarch
1/4 cup plus 2 teaspoons water
2 cups oil
2 large cloves garlic, minced
1/2 teaspoon minced ginger root
1/2 teaspoon cayenne (ok to sub red pepper flakes)
1 tablespoon ketchup
1 tablespoon white vinegar
1 tablespoon white wine
1 1/2 tablespoon sugar or Splenda
1/2 teaspoon salt
4 green onions, sliced
Preparation
Peel, devein, and BUTTERLFY the shrimp. Mix the shrimp with 1/4 cup cornstarch to completely coat the shrimp. Combine the remaining 2 teaspoons cornstarch with 2 teaspoons water in a bowl and set aside. Pour the oil into a wok and heat over medium heat until hot. Add the shrimp and deep fry until golden about 45 seconds. Drain the oil from wok, leaving 1 tablespoon. Reheat the wok and stir-fry the garlic, ginger, and red pepper. Stir for a few seconds, then add the ketchup, vinegar, wine, sugar, salt 1/4 cup water, and the reserved cornstarch mixture. Cook and stir until the sauce is thick. Add the shrimp, toss until covered with sauce. Add the green onions and serve.
