THE BEST POPCORN SHRIMP
You will look like a Chinese chef!
INGREDIENTS: 1 lb Raw shrimp (26-31 count) 1/2 ts Salt 1 Egg white; beaten 1 tbl. Sherry wine 1 cup Cornstarch 1/2 tsp. Cornstarch 1/2 tsp. Salt 1 ts Oil 2 lg Garlic cloves; minced 4 cups corn oil; for deep frying 3/4 tsp. Minced fresh ginger root Green onions or scallions;finely diced for garnish 1 tbl. Chopped green onion or scallions SWEET AND SOUR SAUCE 1 ts Crushed red pepper 5 tbL. Sugar 5 tbl. Catsup 1 tsp. Lemon zest 1 tsp. Orange zest 1/4 cup rice wine vinegar METHOD: 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. Refrigerate the shrimp in a bowl at least 2 hours. Remove the shrimp and dust with remaining cornstarch. Shrimp should be dry to the touch. Heat the oil in a large wok to 350 to 375 degrees. deep-fry the shrimp 2 minutes until crisp, being careful to keep them separated. Fry the shrimp in several batches. Remove from the Wok or fryer with a spider or slotted spoon. Combine the shrimp and the sweet and sour sauce and toss quickly to coat. Place onto a platter and sprinkle with finely chopped green onions. Serve immediately. SWEET AND SOUR SAUCE: Combine the sugar, catsup, rice wine vinegar, and salt, and set aside. Heat the oil in a wok. Add the garlic, ginger, green onion, red pepper, and the lemon and orange zest; cook one minute. Stir in the sugar-catsup-vinegar mixture. Add the sherry and cook until slightly thickened.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
Armenian Recipes Italian Recipes Asian Recipes Mexican Recipes Greek Recipes Native American Recipes North African Cuisine Soul Food
Provencι Jewish Recipes Middle Eastern Recipes Cajun, Creole, & Caribbean Spain & Portugal Artichoke Recipes Aubergine-Eggplant Recipes
Best Recipes Secret Recipes Yogurt Recipes Dungeness Crab Recipes Grill & Barbecue Recipes Vicki's Desserts Buzz's Bistro
Tapas, Mezza, PuPus Appetizers Soups & Stews Salads Meats Poultry Seafood Beverages & Cocktails Casseroles and Gratins
Rice and Grains Pasta Breads Vegetables Sauces & Salsas Condiments Cooking Hygiene Food Humor Home Guestbook E-mail Art Collection
Copyright © 2001 - The Gutsy Gourmet - All rights reserved