- 4
- 20 mins
- 30 mins
Ingredients
- 1 pound large shrimp (21-25 count)
- 1/4 cup plus 2 teaspoons cornstarch, divided
- 2 teaspoons plus 1/4 cup water, divided
- 1 cup peanut or canola oil
- 2 large cloves garlic, minced
- 1 teaspoon minced ginger root
- 1/2 teaspoon cayenne
- 2 tablespoons tomato sauce or ketchup
- 1 tablespoon rice wine vinegar
- 1 tablespoon white wine
- 1 1/2 tablespoons sugar
- 1/2 teaspoon salt
- 2 green onions, thinly sliced
Preparation
Step 1
directions
1 Peel, devein and butterfly the shrimp.
2 In a bowl, mix the shrimp with 1/4 cup cornstarch to completely coat the shrimp.
3 Combine the remaining 2 teaspoons cornstarch with 2 teaspoons water in a bowl and set aside.
4 Pour the oil into a deep skillet or wok and heat over medium heat until hot. Add the shrimp in two batches and deep-fry until golden, about 45 seconds. Remove the shrimp and drain the oil from the wok, leaving 1 tablespoon for stir-frying. Reheat the wok. Add the garlic, ginger and cayenne. Stir for a few seconds; add the tomato sauce, vinegar, wine, sugar, salt, remaining 1/4 cup water and the reserved cornstarch mixture. Cook stirring until the sauce is thick. Add the shrimp; toss until covered with sauce. Add the green onions, stir, turn out onto a platter and serve.
Source:Mary Ellen Rae