Chinese Sweet and Pungent Shrimp

Recipe Ingredients

1 lb	454g / 16oz	Raw shrimp
1/2		Egg white - beaten
1 cup	62g / 2.2oz	Cornstarch
1/2 teaspoon	2.5ml	Salt
3		To
4 cups	948ml	Oil - for deep frying
		Green onions - for garnish
		Sweet and Pungent Sauce
4 1/2 tablespoons	67ml	Sugar
4 1/2 tablespoons	67ml	Catsup
1/4 cup	59ml	Vinegar
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Sherry
1/2 teaspoon	2.5ml	Cornstarch
1 teaspoon	5ml	Oil
2 teaspoons	10ml	Garlic cloves - minced (large)
3/4 teaspoon	3.8ml	Minced fresh ginger root
1 tablespoon	15ml	Chopped green onion
1 teaspoon	5ml	Crushed red pepper
1 teaspoon	5ml	Lemon zest
1 teaspoon	5ml	Orange zest

Recipe Instructions

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. Because 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.

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 1-1/2tablespoons 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. 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.

SWEET AND PUNGENT SAUCE: Combine the sugar, catsup, 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-catsup mixture. Immediately add the sherry mixture and cook until slightly thickened.

Source:
Rancho La Paerta, Baja California, Mexico

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.