Panda Inn's Sweet and Pungent Shrimp

Panda Inn's Sweet and Pungent Shrimp created by alauifi

Called Chinese popcorn by LA Times.

Ready In:
3hrs 15mins
Serves:
Units:

ingredients

directions

  • Peel and devein shrimp.
  • Slice in halve lengthwise.
  • Rinse well pat dry.
  • Add the egg white to shrimp mix well.
  • Mix 1 1/2 tablespoons cornstarch with 1/2 teaspoon salt.
  • Add to the shrimp.
  • Stir to coat well.
  • Add 1 1/2 tablespoon oil and mix well again.
  • Refrigerate at least 2 hours.
  • Remove the shrimp and dust with remaining cornstarch.
  • Shrimp should be dry to the touch.
  • Heat fryer to 350°F; shake off excess cornstarch and separate shrimp.
  • Fry till golden brown.
  • Combine the shrimp with the sauce and toss quickly to coat.
  • To make the sauce: Combine the sugar, salt, vinegar and catsup; set aside.
  • Mix the sherry and cornstarch; set aside.
  • Heat 1 teaspoon oil in the wok.
  • Add garlic, ginger, zests, green onion and red pepper.
  • Cook 30 seconds; stir in catsup mix.
  • Immediately add sherry mixture and cook till slightly thickened.
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RECIPE MADE WITH LOVE BY

@Dienia B.
Contributor
@Dienia B.
Contributor
"Called Chinese popcorn by LA Times."
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  1. alauifi
    Panda Inn's Sweet and Pungent Shrimp Created by alauifi
    Reply
  2. Juliansmommy
    This is so delicious and just like the restaurants! I didn't use any sherry wine because I made this once before and it was to vinegery and the sherry was very powerful so I used sweet cooking vinegar this time and no sherry wine. I didn't have corn starch but regular flour worked well. I will make this one again for sure. We couldn't stop eating it until it was all gone!
    Reply
  3. Dienia B.
    Called Chinese popcorn by LA Times.
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