The classic Chinese technique of velveting by marinating the shrimp in egg white, cornstarch and sherry, ensures that the seafood remains moist during the double pan-frying process. The sauce adds the magic.
cup peanut oil, canola oil or 1/2 cup vegetable oil
Serving Size: 1 (262) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 292 g50 %
Total Fat 32.5 g49 %
Saturated Fat 5.7 g28 %
Cholesterol 72.6 mg
Sodium 701.5 mg
Dietary Fiber 0.5 g1 %
Sugars 10.1 g40 %
Protein 26.3 g
In a large bowl, whisk together all of the ingredients for the shrimp marinade; set aside.
Rinse the cleaned shrimp or chicken pieces under cold water then lay out on paper towels and pat until completely dry.
Add shrimp or chicken to marinade and cover the bowl. Refrigerate for 30 minutes. While marinating, prepare the sauce by whisking together all of the sauce ingredients in a large bowl. Set the prepared sauce aside.
Place the 1 cup of cornstarch in a large bowl. Add the marinated shrimp or chicken to the cornstarch, tossing to evenly coat. Transfer the coated shrimp to a colander and shake off any excess cornstarch.
Place a large, deep saute pan over medium-high heat. Let it sit for 2 to 3 minutes until it is very hot.
Add the peanut oil. It should slide very easily across the pan but not smoke.
Add half of the prepared shrimp or chicken to the pan, spreading apart so as to keep pieces from touching. Allow them to cook 2 minutes, then flip them once and cook on the second side for 1 additional minute (for the shrimp) or just until they turn pink and are fully cooked throughout. The chicken cubes may take a couple of minutes longer.
Remove with a slotted spoon and transfer to a plate lined with paper towels. Repeat the cooking process with the second half, adding more oil to the pan if necessary.
Drain the excess oil from the pan and then allow the pan to cool before returning it to the stove (this is very important).
Return the pan to the stove, placing it over medium heat. Add the prepared sauce and bring it to a boil.
Add the cooked shrimp or chicken to the sauce and toss to evenly coat. Serve hot over rice.