Prep 25 mins
Cook 20 mins
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.
- 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
- 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
- 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.