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Ingredientes
- 1 lb Raw shrimp
- 1/2 x Egg white, beaten
- 1 c. Cornstarch
- 1/2 tsp Salt
- 3 x -to
- 4 c. Oil, for deep frying Green onions, for garnish
- 4 1/2 Tbsp. Sugar
- 4 1/2 Tbsp. Catsup
- 1/4 c. Vinegar
- 1/2 tsp Salt
- 1 Tbsp. Sherry
- 1/2 tsp Cornstarch
- 1 tsp Oil
- 2 lrg Garlic cloves, chopped
- 3/4 tsp Chopped fresh ginger root
- 1 Tbsp. Minced green onion
- 1 tsp Crushed red pepper
- 1 tsp Lemon zest
- 1 tsp Orange zest
Direcciones
- A reader who requested the recipe for a sweet and pungent shrimp from the Panda Inn in Pasadena won the everlasting thanks of our tasting panel.
- Because it's as impossible to eat just one of these as it is to eat a single kernel of popcorn, the recipe is often called Chinese popcorn.
- Peel and devein the shrimp. Slice in halves lengthwise. Rinse well and pat dry. Add in the egg white to the shrimp and mix well. Mix 1-1/2tablespoons cornstarch with salt and add in to shrimp. Stir to coat well. Add in 1-1/2 Tbsp. oil and mix well again. Place the shrimp in a bowl and chill at least 2 hrs.Remove the shrimp and dust with remaining cornstarch. Shrimp should be dry to the touch. Heat the remaining oil in a large wok to 350 to 375 degrees. Fry the shrimp 1-1/2 to 2 min till crisp, being careful to separate them with a long- handled wooden spoon or possibly chopsticks to prevent sticking. It may be necessary to fry the shrimp in several batches. When done, remove the shrimp with a slotted spoon and drain well. Combine the shrimp and the sweet and pungent sauce and toss quickly to coat. Immediately turn out onto a platter and sprinkle with finely minced green onions. SWEET AND PUNGENT SAUCE: Combine the sugar, catsup, vinegar, and salt, and set aside. Heat the oil in a wok. Add in the garlic, ginger, green onion, red pepper, and zests of lemon and orange; cook 30 seconds. Stir in the sugar-catsup mix. Immediately add in the sherry mix and cook till slightly thickened.
