“This recipe comes from the Yang Chow restaurant in the Chinatown section of Los Angeles. It was in the March 2008 issue of Bon Apetit in the R.S.V.P. section. When the chef was developing this recipe the slick cornstarch coating caused the shrimp to slide off the plate, hence the name! Serve this slightly sweet and slightly spicy dish with a side of steamed rice.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix shrimp and 6 tablespoons cornstarch in a large bowl to coat.
  2. Mix remaining 4 teaspoons cornstarch and 4 teaspoons water in a small bowl to blend.
  3. Heat oil in heavy large skillet or wok over high heat.
  4. Working in batches, fry shrimp until cooked through and golden on both sides, about 3 minutes.
  5. Using slotted spoon, transfer cooked shrimp to plate.
  6. Drain all but 1 tablespoon oil from wok and heat over medium-high heat.
  7. Add garlic, sugar,cayenne and salt; stir constantly until garlic begins to brown, about 15 seconds.
  8. Add tomato sauce,vinegar,and sherry;stir water/cornstarch mixture if separated and add to sauce.
  9. Cook until sauce boils and thickens, stirring constantly, about 1 minute.
  10. Add reserved shrimp to sauce and stir to coat.
  11. Remove from heat and add 1 cup green onions to sauce and toss.
  12. Transfer to plate and sprinkle with remaining green onions and serve.

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