Panda Inn's Sweet and Pungent Shrimp

“Called Chinese popcorn by LA Times.”
3hrs 15mins

Ingredients Nutrition


  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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