Panda Inn's Sweet and Pungent Shrimp

READY IN: 3hrs 15mins
Recipe by Dienia B.

Called Chinese popcorn by LA Times.

Top Review by Juliansmommy!

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!

Ingredients Nutrition

Directions

  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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