Ingredients
- Two parts: Shrimp preparation and assembly
- SHRIMP:
- 1 tablespoon Sherry or Shaoxing wine
- 1/2 teaspoon salt
- 1 egg white, beaten
- 1 cup plus 1 tablespoon cornstarch, divided
- 1/2 tablespoon vegetable oil
- 1 pound medium shrimp, peeled and deveined
- ASSEMBLY:
- 1 tablespoon ketchup
- 1 tablespoon chicken broth
- 2 tablespoons sugar
- 1/2 teaspoon Asian chili sauce
- 3 cloves garlic, thinly sliced
- 1/2 teaspoon minced ginger root
Directions
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 marinated 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.
Reheat the wok over high heat.
Combine the catsup, chicken broth, sugar, chile sauce, garlic and ginger and add to the wok. Bring to a boil. Add the shrimp; toss lightly to coat. Serve on a bed of shredded lettuce.
A popular restaurant favorite. The recipe is terrific, calling for ingredients that are readily available.
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Submitted 6/13/05.
Source: LA Times
Submitted By: LB
cbatorjr@aol.com
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