Genghis Cohen's Crackerjack Shrimp

Recipe Ingredients

		Shrimp
1 tablespoon	15ml	Sherry or shaoxing wine
		= (Shaoxing wine is available at Asian mar
1/2 teaspoon	2.5ml	Salt
1		Egg white - beaten
1 cup	62g / 2.2oz	Cornstarch - plus
1 tablespoon	15ml	Cornstarch - divided
1/2 tablespoon	7.5ml	Vegetable oil
1 lb	454g / 16oz	Peeled medium shrimp - deveined
2 cups	474ml	Peanut oil
		Assembly
1 tablespoon	15ml	Ketchup
1 tablespoon	15ml	Chicken broth
2 tablespoons	30ml	Sugar
1/2 teaspoon	2.5ml	Asian chile sauce
3		Garlic cloves - thinly sliced
1/2 teaspoon	2.5ml	Minced ginger root
2 cups	474ml	Shredded lettuce

Recipe Instructions

For the Shrimp: Combine the wine, salt, egg white, 1 tablespoon of cornstarch and the vegetable oil. Add the shrimp; marinate 30 minutes. Place the remaining cornstarch in a bowl. Add the shrimp; toss well. Place the shrimp in a colander and shake to remove any excess cornstarch.

Heat a wok over high heat then add the peanut oil. Heat to 375 degrees. Drop half the shrimp into the oil and cook until light golden, 2 minutes. Remove with a slotted spoon and drain on paper towels. Cook the rest of the shrimp. Drain the oil from the wok.

For Assembly: Heat the wok over high heat. Combine the ketchup, chicken broth, sugar, chile sauce, garlic and ginger and add to the wok. Bring to a boil. Add the shrimp; toss to coat. Divide the lettuce among 6 plates and top with the shrimp.

This recipe yields 6 servings.

Each serving: 155 calories; 369 mg sodium; 111 mg cholesterol; 6 grams fat; 1 gram saturated fat; 11 grams carbohydrates; 13 grams protein; 0.27 gram fiber.

Source:
The Los Angeles Times, 05-22-2002

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