Stir Fried Shrimp in Garlic Sauce

Name: Stir Fried Shrimp in Garlic Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 lb large shrimp, peeled & deveined (21-25 per pound); 1 egg white; 1/4 cup cornstarch; 1 -2 tablespoon water; 2 cups vegetable oil; 1 tablespoon vegetable oil; 1/4 cup chicken broth; 1/4 cup apple cider vinegar; 1/4 cup ketchup; 3 tablespoons soy sauce; 2 tablespoons dry sherry; 8 garlic cloves, crushed and minced; 2 tablespoons minced fresh ginger; 5 tablespoons sugar; 1 teaspoon chili paste (or to taste); 1/2 cup sliced fresh water chestnut; 1 tablespoon cornstarch; 3 tablespoons cold water; 1/2 cup sliced scallion, cut in 1/2-inch pieces

Submitted by Marie

"A delicious stir fry shrimp dish that is very popular in Chinese restaurants. Recipe courtesy Stuart Chang Berman."

Download

Ready In:: 40mins
Ingredients:: 19
Serves:: 4

ingredients

1 lb large shrimp, peeled & deveined (21-25 per pound)
1 egg white
¹⁄₄ cup cornstarch
1 -2 tablespoon water
2 cups vegetable oil
1 tablespoon vegetable oil
Sauce
¹⁄₄ cup chicken broth
¹⁄₄ cup apple cider vinegar
¹⁄₄ cup ketchup
3 tablespoons soy sauce
2 tablespoons dry sherry
8 garlic cloves, crushed and minced
2 tablespoons minced fresh ginger
5 tablespoons sugar
1 teaspoon chili paste (or to taste)
¹⁄₂ cup sliced fresh water chestnut
1 tablespoon cornstarch
3 tablespoons cold water
¹⁄₂ cup sliced scallion, cut in 1/2-inch pieces

directions

Butter fly the shrimp by cutting along the backside, but not all the way through.
Place the shrimp in a bowl and add the egg white, cornstarch 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 °.
Turn the shrimp gently in the poaching oil. When they are white and fluffy, remove them with a stainless steel 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 and lower the heat to a simmer.
In a clean wok, heat the remaining tablespoon 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.
Mix together the cornstarch and cold water and stir the mixture into the wok and bring to a boil.
Stir until thickened and add the shrimp.
Toss and stir 3 times until well coated.
Stir in the sliced scallions and serve.