Panda Inn's Sweet and Pungent Shrimp

“Called Chinese popcorn by LA Times.”
READY IN:
3hrs 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and devein shrimp.
  2. Slice in halve lengthwise.
  3. Rinse well pat dry.
  4. Add the egg white to shrimp mix well.
  5. Mix 1 1/2 tablespoons cornstarch with 1/2 teaspoon salt.
  6. Add to the shrimp.
  7. Stir to coat well.
  8. Add 1 1/2 tablespoon oil and mix well again.
  9. Refrigerate at least 2 hours.
  10. Remove the shrimp and dust with remaining cornstarch.
  11. Shrimp should be dry to the touch.
  12. Heat fryer to 350°F; shake off excess cornstarch and separate shrimp.
  13. Fry till golden brown.
  14. Combine the shrimp with the sauce and toss quickly to coat.
  15. To make the sauce: Combine the sugar, salt, vinegar and catsup; set aside.
  16. Mix the sherry and cornstarch; set aside.
  17. Heat 1 teaspoon oil in the wok.
  18. Add garlic, ginger, zests, green onion and red pepper.
  19. Cook 30 seconds; stir in catsup mix.
  20. Immediately add sherry mixture and cook till slightly thickened.

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