Panda Inn's Sweet and Pungent Shrimp

Called Chinese popcorn by LA Times.

• Ready In: 3 hrs 15 mins
• Serves: 4

Ingredients

• 1  lb raw shrimp
• 1  egg white, beaten
• 1  cup cornstarch
• 1 1⁄2 tablespoons  oil
• 1⁄2 teaspoon salt
• 5  tablespoons sugar
• 5  tablespoons catsup
• 1⁄4 cup vinegar
• 1⁄2 teaspoon salt
• 1  tablespoon sherry wine
• 1⁄2 teaspoon cornstarch
• 1  teaspoon  oil
• 2  garlic cloves, minced
• 1⁄4 teaspoon  minced fresh ginger
• 5  tablespoons green onions, chopped
• 1  teaspoon crushed red pepper flakes
• 1  teaspoon lemon zest
• 1  teaspoon orange zest

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.