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Ingredients
| raw shrimp: 1 lb |
| eggs: 1 (white//beaten) |
| cornstarch: 1 cup |
| vegetable oil: 1 1/2 Tbl |
| salt: 1/2 tsp |
| granulated sugar: 5 Tbl |
| ketchup: 5 Tbl |
| distilled vinegar: 1/4 cup |
| salt: 1/2 tsp |
| sherry (wine): 1 Tbl |
| cornstarch: 1/2 tsp |
| vegetable oil: 1 tsp |
| garlic: 2 cloves (minced) |
| ginger (minced): 1/4 tsp |
| green onions - spring or scallion (chopped): 5 Tbl (chopped) |
| red pepper flakes: 1 tsp (crushed) |
| lemon zest: 1 tsp |
| orange zest: 1 tsp |
Panda Inn's Sweet and Pungent Shrimp
Credit: Food.com
User rating:
-
Prep Time
180 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
- Peel and devein shrimp.
- Slice in halve lengthwise.
- Rinse well pat dry.
- Add the egg white to shrimp mix well.
- Mix 1 1/2 tablespoons cornstarch with 1/2 teaspoon salt.
- Add to the shrimp.
- Stir to coat well.
- Add 1 1/2 tablespoon oil and mix well again.
- Refrigerate at least 2 hours.
- Remove the shrimp and dust with remaining cornstarch.
- Shrimp should be dry to the touch.
- Heat fryer to 350°F; shake off excess cornstarch and separate shrimp.
- Fry till golden brown.
- Combine the shrimp with the sauce and toss quickly to coat.
- To make the sauce: Combine the sugar, salt, vinegar and catsup; set aside.
- Mix the sherry and cornstarch; set aside.
- Heat 1 teaspoon oil in the wok.
- Add garlic, ginger, zests, green onion and red pepper.
- Cook 30 seconds; stir in catsup mix.
- Immediately add sherry mixture and cook till slightly thickened.