Chinese-Style Crispy Shrimp

By

"Another recipe to celebrate the Chinese New Year! I included the chilling time with the recipe. Some very nice and crunchy shrimp appetizers with a hot Asian sauce."

View complete recipe

Ingredients

  • SHRIMP:
  • 1 lb fresh shrimp or 1 lb frozen raw shrimp
  • 1 eggs, slightly beaten
  • 1 tablespoon cornstarch
  • 1 teaspoon dry white wine
  • 1/2 teaspoon soy sauce
  • 1/4 teaspoon salt
  • Vegetable oil
  • 1/2 cup all-purpose flour
  • 1/2 cup water
  • 3 tablespoons cornstarch
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • .........................................
  • RED SWEET AND SOUR SAUCE:
  • 1/2 cup red wine vinegar
  • 1/2 cup catsup
  • 1/3 cup granulated sugar
  • 1/2 teaspoon red pepper sauce

Preparation

Step 1

RED SWEET AND SOUR SAUCE:

Mix all ingredients. Have ready for shrimp.

............................................

SHRIMP:

Remove shells from shrimp, leaving tails intact. If shrimp are frozen do not thaw; peel under running cold water. Make a shallow cut lengthwise down back of each shrimp and devein. Slit shrimp lengthwise down the back almost in half.

Mix eggs, the 1 tablespoon cornstarch, the wine, soy sauce and the 1/4 teaspoon salt in glass bowl; stir in shrimp. Cover and refrigerate 10 minutes.

Heat oil(1-1/2 inches) in 3 quart saucepan to 375°F.

Mix flour, water, the 3 tablespoons cornstarch, 1 tablespoon oil, baking soda and the 1/2 teaspoon salt. Stir shrimp into batter until coated.

Fry 5 or 6 shrimp at a time, turning occasionally, until golden brown, 2-3 minutes; drain. Serve hot with sauce.

View complete recipe