Prep 20 mins
Cook 7 mins
An elegant meal - easy, ready in 25 min. - that is featured on the menu at State functions in China. Serve with white rice, stir-fried spinach & toasted sesame seeds, and a Chinese table wine for an authentic, impressive meal. I omit the gingerroot.
- 1 lb large shrimp, peeled deveined, tails intact (appx 20)
- 2 tablespoons cornstarch
- 2 cups vegetable oil (for frying)
- 1 large egg
- 2 large egg whites
- 1⁄4 cup cornstarch
- 1⁄4 cup all-purpose flour
- 2 tablespoons water
- 1 cup chicken stock
- 1 1⁄4 teaspoons sugar
- 1⁄4 teaspoon salt
- 1 tablespoon cornstarch
- 2 large garlic cloves, thinly sliced (or even 1/4 tsp garlic powder)
- 2 tablespoons finely chopped gingerroot
- 1 fresh red chili pepper, seeded &, sliced
- 2 green onions, thinly sliced (green &, white parts)
- 1⁄3 cup rice wine or 1⁄3 cup use a light sweet sherry
- Rinse shrimp & pat dry; place in medium bowl & toss with cornstarch.
- For batter, place egg, egg whites, cornstarch, flour & water in bowl; whisk until smooth. Heat oil in wok or large skillet until medium-hot.
- Dip shrip by holding tail end into batter; deep fry, turning once, in batches until golden - about 2 minute Remove, drain on paper towel; pour off oil from wok/skillet.
- For sauce, mix stock, sugar, salt & cornstarch in small bowl & set aside.
- Reheat wok/skillet over high heat; add garlic, chile, gingerroot & green onions; stir-fry about 1 minute.
- Add rice wine & broth mixture, stirring constantly until thickened & clear. Add shrimp, simmer, stirring, for 1 minute.