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Chinese Popcorn Shrimp Sweet Pungent Shrim

Ingredients
 

1 lb raw shrimp
1/2 egg white, beaten
1 cup cornstarch
1/2 tsp salt to
4 cup oil, for deep frying
1 green onions, for garnish

SWEET AND PUNGENT SAUCE

4 1/2 tbsp sugar
4 1/2 tbsp catsup
1/4 cup vinegar
1/2 tsp salt
1 tbsp sherry
1/2 tsp cornstarch
1 tsp oil
2 large garlic cloves, minced
3/4 tsp minced fresh ginger root
1 tbsp chopped green onion
1 tsp crushed red pepper
1 tsp lemon zest
1 tsp orange zest




 
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Preparation
 
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.
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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. Place the shrimp
in a bowl and refrigerate at least 2 hours.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 minutes until crisp, being careful to separate them
with a long- handled wooden spoon or 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 chopped
green onions.

SWEET AND PUNGENT SAUCE: Combine the sugar, catsup, vinegar, and
salt, and set aside. Heat the oil in a wok. Add the garlic, ginger,
green onion, red pepper, and zests of lemon and orange; cook 30
seconds. Stir in the sugar-catsup mixture. Immediately add the
sherry mixture and cook until slightly thickened.

 

 
Servings: 4

 

 

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