Prep 20 mins
Cook 20 mins
A delicious stir fry shrimp dish that is very popular in Chinese restaurants. Recipe courtesy Stuart Chang Berman.
- 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
- 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.