Panda Inn's Sweet and Pungent Shrimp

Name: Panda Inn's Sweet and Pungent Shrimp
Prep time: 3 h
Cook time: 15 min
Total time: 3 h 15 min
Yield: 4 serving(s)
Ingredients: 1 lb raw shrimp; 1 egg white, beaten; 1 cup cornstarch; 1 1/2 tablespoons oil; 1/2 teaspoon salt; 5 tablespoons sugar; 5 tablespoons catsup; 1/4 cup vinegar; 1/2 teaspoon salt; 1 tablespoon sherry wine; 1/2 teaspoon cornstarch; 1 teaspoon oil; 2 garlic cloves, minced; 1/4 teaspoon minced fresh ginger; 5 tablespoons green onions, chopped; 1 teaspoon crushed red pepper flakes; 1 teaspoon lemon zest; 1 teaspoon orange zest

Submitted by Dienia B.

"Called Chinese popcorn by LA Times."

Download

photo by alauifi

Ready In:: 3hrs 15mins
Ingredients:: 18
Serves:: 4

ingredients

1 lb raw shrimp
1 egg white, beaten
1 cup cornstarch
1 ¹⁄₂ tablespoons oil
¹⁄₂ teaspoon salt
5 tablespoons sugar
5 tablespoons catsup
¹⁄₄ cup vinegar
¹⁄₂ teaspoon salt
1 tablespoon sherry wine
¹⁄₂ teaspoon cornstarch
1 teaspoon oil
2 garlic cloves, minced
¹⁄₄ teaspoon minced fresh ginger
5 tablespoons green onions, chopped
1 teaspoon crushed red pepper flakes
1 teaspoon lemon zest
1 teaspoon orange zest

directions

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

Questions & Replies

Got a question? Share it with the community!

Reviews

This is so delicious and just like the restaurants! I didn't use any sherry wine because I made this once before and it was to vinegery and the sherry was very powerful so I used sweet cooking vinegar this time and no sherry wine. I didn't have corn starch but regular flour worked well. I will make this one again for sure. We couldn't stop eating it until it was all gone!

Juliansmommy