Stir Fried Shrimp in Garlic Sauce

A delicious stir fry shrimp dish that is very popular in Chinese restaurants. Recipe courtesy Stuart Chang Berman.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

• Sauce

• 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

Directions

1. Butter fly the shrimp by cutting along the backside, but not all the way through.
2. Place the shrimp in a bowl and add the egg white, cornstarch and 1 to 2 tablespoons of water.
3. Mix well.
4. The consistency should be silky and the color milky.
5. In a large wok, heat 2 cups of the oil to 280 °.
6. Turn the shrimp gently in the poaching oil. When they are white and fluffy, remove them with a stainless steel strainer.
7. Place the cooked shrimp in a colander to drain.
8. In a small saucepan, mix the chicken broth, vinegar, ketchup, soy sauce, sherry, garlic, ginger, sugar, and chili paste.
9. Stir well.
10. Bring the garlic sauce to a boil and lower the heat to a simmer.
11. In a clean wok, heat the remaining tablespoon of oil to smoking.
12. Add the sliced water chestnuts and stir-fry for 30 seconds.
13. Add the garlic sauce, stir, and bring to a boil.
14. Mix together the cornstarch and cold water and stir the mixture into the wok and bring to a boil.
15. Stir until thickened and add the shrimp.
16. Toss and stir 3 times until well coated.
17. Stir in the sliced scallions and serve.