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Categories:
oil soy sauce rice wine vinegar ginger chili oil scallions flour cornstarch egg whites kosher salt black pepper shrimp
Viewed: 43 - Published at: 4 years agoIngredients
- 1/2 cup oil, for frying
- 1/2 cup soy sauce
- 1/4 cup rice wine vinegar
- 1 teaspoon finely-minced ginger
- 1/2 teaspoon chili oil
- 2 tablespoons thinly-shaved scallions, plus extra for garnish
- 1 cup flour
- 2 tablespoons cornstarch
- 6 egg whites
- 1 cup kosher salt
- 1/2 cup coarsely cracked black pepper
- 1 pound large shrimp, shell-on, split down back and deveined
Method
- Slowly heat oil in a wok or large skillet.
- In a small bowl combine next 5 ingredients for sauce.
- In 3 bowls, combine flour and cornstarch in first; beat egg whites with a fork until loose in second; mix salt and pepper in third.
- Dip shrimp first in flour mixture, shaking off excess; dip in egg whites, allowing excess to drip off.
- Lightly roll in salt mixture and add immediately to hot oil.
- Fry on all sides, remove and drain on paper towels.
- Serve with sauce, garnished with extra scallions.
