Shrimp in Garlic Sauce
Servings: 4
Ingredients
- 1 lb Shrimp, large (21 to 25 per pound), peeled
- 1 Egg white
- 1/4 cup Corn starch
- 2 tbsp Water, 1 to 2 tablespoons
- 2 cup Vegetable oil, plus 1 tablespoon
- 1/4 cup Chicken broth
- 1/4 cup Cider vinegar
- 1/4 cup Ketchup
- 3 tbsp Dark soy sauce
- 2 tbsp Sherry, dry
- 8 clove Garlic, crushed and minced
- 2 tbsp Ginger, fresh, finely minced
- 5 tbsp Sugar
- 1 tsp Chili paste, or to taste and tolerance
- 1/2 cup Water chestnut, fresh, sliced, optional
- 1 tbsp Corn starch, mixed with 3 tablespoons cold water
- 1/2 cup Green onion, sliced on the diagonal in 1/2-inch pieces
Directions
- Butterfly the shrimp by slicing from the back, leaving a small donut-like hole in the center, without cutting all the way through. Rinse out the veins and drain well.
- Mix the shrimp with the egg white, 1/4 cup cornstarch and 1 to 2 tablespoons water until silky and milky.
- Heat 2 cups oil in a large wok to 280 degrees F (a test shrimp should send up bubbles like Champagne). Add the shrimp and turn gently until white and fluffy. Lift out with a strainer and drain in a colander.
- Bring the broth, vinegar, ketchup, soy sauce, sherry, garlic, ginger, sugar and chili paste to a boil in a small saucepan, then lower to a simmer.
- Heat the remaining tablespoon of oil to smoking in a clean wok and stir-fry the water chestnuts 30 seconds. Add the sauce and bring to a boil, then stir in the cornstarch mixture until thickened.
- Add the shrimp, toss 3 times to coat, stir in the scallions and serve.