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Categories:
shrimp egg whites cornstarch salt vegetable oil sugar ketchup vinegar salt sherry cornstarch vegetable oil garlic ginger root scallions red pepper lemon zest orange zest
Viewed: 54 - Published at: 7 years agoIngredients
- 1 pound shrimp
- 1/2 each egg whites beaten
- 1 cup cornstarch
- 1/2 teaspoon salt
- 4 cups vegetable oil
- 4 1/2 tablespoons sugar
- 4 1/2 tablespoons ketchup
- 1/4 cup vinegar
- 1/2 teaspoon salt
- 1 tablespoon sherry
- 1/2 teaspoon cornstarch
- 1 teaspoon vegetable oil
- 2 large garlic cloves
- 3/4 teaspoon ginger root
- 1 tablespoon scallions, spring or green onions chopped
- 1 teaspoon red pepper flakes
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
Method
- Peel and devein the shrimp.
- Slice in halves lengthwise.
- Rinse well and pat dry.
- Add the egg white to the shrimp and mix well.
- Mix 1 1/2 tablespoons cornstarch with salt and add to shrimp.
- Stir to coat well.
- Add 1 1/2 tablespoons oil and mix well again.
- Place the shrimp in a bowl and refrigerate at least 2 hours.
- Remove the shrimp and dust with remaining cornstarch.
- Shrimp should be dry to the touch.
- Heat the remaining oil in a large wok to 350 to 375F (190C).
- Fry the shrimp 1 1/2 to 2 minutes until crisp, being careful to separate them with a long- handled wooden spoon or chopsticks to prevent sticking.
- It may be necessary to fry the shrimp in several batches.
- When done, remove the shrimp with a slotted spoon and drain well.
- Combine the shrimp and the sweet and pungent sauce and toss quickly to coat.
- Immediately turn out onto a platter and sprinkle with finely chopped green onions.
- For the sauce, combine the sugar, ketchup, vinegar, and salt, and set aside.
- Heat the oil in a wok.
- Add the garlic, ginger, green onion, red pepper, and zests of lemon and orange; cook 30 seconds.
- Stir in the sugar-ketchup mixture.
- Immediately add the sherry mixture and cook until slightly thickened.
