Panda Inn's Sweet and Pungent Shrimp |
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Prep Time: 180 Minutes Cook Time: 15 Minutes |
Ready In: 195 Minutes Servings: 4 |
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Called Chinese popcorn by LA Times. Ingredients:
1 lb raw shrimp |
1 egg white, beaten |
1 cup cornstarch |
1 1/2 tablespoons oil |
1/2 teaspoon salt |
5 tablespoons sugar |
5 tablespoons catsup |
1/4 cup vinegar |
1/2 teaspoon salt |
1 tablespoon sherry wine |
1/2 teaspoon cornstarch |
1 teaspoon oil |
2 garlic cloves, minced |
1/4 teaspoon minced fresh ginger |
5 tablespoons green onions, chopped |
1 teaspoon crushed red pepper flakes |
1 teaspoon lemon zest |
1 teaspoon orange zest |
Directions:
1. Peel and devein shrimp.
2. Slice in halve lengthwise.
3. Rinse well pat dry.
4. Add the egg white to shrimp mix well.
5. Mix 1 1/2 tablespoons cornstarch with 1/2 teaspoon salt.
6. Add to the shrimp.
7. Stir to coat well.
8. Add 1 1/2 tablespoon oil and mix well again.
9. Refrigerate at least 2 hours.
10. Remove the shrimp and dust with remaining cornstarch.
11. Shrimp should be dry to the touch.
12. Heat fryer to 350°F; shake off excess cornstarch and separate shrimp.
13. Fry till golden brown.
14. Combine the shrimp with the sauce and toss quickly to coat.
15. To make the sauce: Combine the sugar, salt, vinegar and catsup; set aside.
16. Mix the sherry and cornstarch; set aside.
17. Heat 1 teaspoon oil in the wok.
18. Add garlic, ginger, zests, green onion and red pepper.
19. Cook 30 seconds; stir in catsup mix.
20. Immediately add sherry mixture and cook till slightly thickened.
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