Shrimp in Garlic Sauce
"This is so good! When you put shrimp & garlic together you have perfection! I never could find black soy sauce, so I've always used the regular kind. I got this off of the Food Network. This great served with a side of Jasmine rice. You can also serve this with some Asian noodles. Sambal Oelek chili paste is very spicy; you should taste it before you add it to your recipe. Be advised that it can be very hurtful to a small child.
Where it calls for the use of a wok 2 different times, I just put some oil in a medium in a medium size skillet, and fry the shrimp in that, saving the wok for making the sauce."
- Ready In:
- 45mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 1 lb large shrimp, peeled (21 to 25 per pound)
- 1 egg white, lightly stirred
- 1⁄4 cup cornstarch
- 1 -2 tablespoon water, may need an additional Tbsp
- 2 cups vegetable oil, plus
- 1 tablespoon vegetable oil
-
Sauce
- 1⁄4 cup chicken broth
- 1⁄4 cup apple cider vinegar
- 1⁄4 cup ketchup
- 3 tablespoons black soy sauce
- 2 tablespoons dry sherry
- 8 garlic cloves, crushed and minced
- 2 tablespoons fresh ginger, finely minced
- 5 tablespoons sugar
- 1 teaspoon sambal oelek chili paste (or to your taste)
- 1⁄2 cup sliced fresh water chestnut (optional)
- 1 tablespoon cornstarch, mixed with
- 3 tablespoons cold water
- 1⁄2 cup sliced on the diagonal into 1/2-inch pieces scallion
directions
- Using a cleaver or knife, slice the shrimp from the back, leaving a small donut-hole in the center, essentially butter-flying the shrimp. Be careful not to cut all the way through the shrimp. Rinse away any veins under cold water. Drain well.
- Place the shrimp in a bowl and add the egg white, the cornstatch and 1 to 2 tablespoons of water. Mix well. The consistency should be silky and the color milky.
- In a large wok, heat 2 cups of the oil to 280°F or place 1 shrimp in the oil and when bubbles rise from it like Champagne bubbles in a glass,then add the rest of the shrimp. Turn the shrimp gently in the poaching oil. When they are white and fluffy, remove them with a stainless steel strainer or brass metal strainer. Place the cooked shrimp in a colander to drain.
- In a small saucepan,mix the chicken broth, vinegar, ketchup, soy sauce, sherry, garlic ginger, sugar, and chili paste. Stir well. Bring the garlic sauce to a boil, lower the heat to a simmer.
- In a clean wok, heat the remaining 1 tablespoons of oil to smoking. Add the sliced water chestnuts and stir-fry for 30 seconds. Add the garlic sauce, stir, and bring to a boil, stirring until thickened. Add the shrimp. Toss and stir a couple of times, until well coated. Stir in one half of the scallions. Top the dish with the other half of the scallions. Serve with Jasmine rice or Asian noodles.
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RECIPE SUBMITTED BY
FLUFFSTER
Bullhead City, Arizona
I would like to welcome you to my recipes. I have been with Food.com since 10/05.
My beloved husband, Tom, passed away 3 years ago. My world stopped. It's taken me all this time to find my way back to life without him.
I have been so blessed to have found my second, once in a lifetime. I've met an amazing man who is so good to me.
We moved from Las Vegas, Nevada to Bullhead City, Az. in February, and we love it here.
I have worked at Bally's and Paris hotel.casinos, in Las Vegas. I have seen some very famous entertainers, including Liza Minnelli, Penn and Teller, Ray Liotta, Dr. J (Julius Erving), Frank Sinatra and his wife Barbara Marx. and many, many more.
Cooking is my passion, and I am slowly, but surely beginning to venture into the world of baking. To me, cooking is so much easier because baking is so much more exact.
I love to make Italian and Mexican food the best, followed by Chinese and last, but by far the least, good old American food! How can you beat chicken fried steak, mashed potatoes and gravy?? I love to find several recipes and put my own spin on them and create a new recipe.
