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Correo Electrónico
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Ingredientes
- 8 1/4 lbs shrimp, P&D raw 21/25
- 1 tsp iodized salt
- 1 tsp ground white pepper
- 8 1/4 oz egg whites
- 8 1/3 Tbsp cornstarch (1)
- 8 1/3 tsp oil, safflower (1)
- 3 1/4 cups cornstarch (2)
- 1 3/4 cups all purpose flour
- 1 tsp baking soda
- 1 1/4 qt water (1)
- 4 1/3 Tbsp oil, safflower (2)
- 8 1/3 Tbsp oil safflower (3)
- 1 tsp red pepper
- 2 1/3 Tbsp fresh garlic, minced
- 5 each green pepper, 1" dice
- 1 lb yellow peppers, 1 " dice
- 1 1/4 cup soy sauce
- 8 1/3 Tbsp vinegar, rice
- 4 1/3 Tbsp white granulated sugar
- 4 1/3 Tbsp dry sherry
- 3 1/3 Tbsp cornstarch (3)
- 3 1/3 Tbsp water (3)
- 1 1/4 qt chopped peanuts
- 8 1/4 oz green onions
- 2 1/3 Tbsp oil, sesame
Direcciones
- Combine shrimp, salt, white pepper, egg whites, cornstarch (1), and safflower oil (1) in the order listed. Set aside.
- In a separate bowl, combine cornstarch (2), flour, baking soda in the order listed. Mix well. This batter should be the consistency of light cream. Set aside to rest.
- Combine the water (2), chicken base, soy sauce, rice vinegar, sugar, and sherry. Set aside.
- Heat the deep fryer to 325F. Remove the shrimp from the marinade and dip into the batter, a few at a time Drop the shrimp separately into the oil. Deep fry 1 1/2 to 2 minutes, until light golden brown. Remove and drain. Repeat until all the shrimp have been fried. Set aside and keep warm.
- Heat the safflower oil (3) until medium hot. Add the redd pepper, bell peppers, and stir fry for 30-45 seconds. Add the garlic and ginger, cook 30 seconds to aroma.
- Add the water chestnuts, water, and chicken-base mixtures and bring to a simmer.
- Combine the water (3) and cornstarch (2) to form a paster, add it to the simmering sauce and stir until thickened. Reduce the heat and cook until they are crispy and golden brown.
- Combine the shrimp, peanuts, green onions, and sesame oil into the sauce. Combine, bring to a simmer, then serve.
