SHRIMP CHINESE POPCORN

By gaster16

Ingredients

• Sauce:
• 1 lb. raw shrimp
• 1/2 egg white, beaten
• 1 cup cornstarch
• 1/2 teaspoon salt
• 3-4 cups oil
• 4-1/2 tablespoons sugar
• 4-1/2 tablespoons ketchup
• 1/4 cup vinegar
• 1/2 teaspoon salt
• 1 tablespoons sherry
• 1/2 teaspoon cornstarch
• 1 teaspoon oil
• 3/4 teaspoon minced fresh ginger root
• 1 tablespoon chopped green onion
• 1 teaspoon crushed red pepper
• 1 teaspoon lemon zest
• 1 teaspoon orange zest

Preparation

Step 1

Peel and devein the shrimp. Slice in halves lengthwise. Rinse well and pat dry. add the egg white to the shrimp and mix well. Mix 1-1/2 tablespoons cornstarch with salt and add to shrimp. Stir to coat well. Add 1-1/2 tablespoons oil and mix well again. Place the shrimp in a bowl and refrigerate at least 2 hours. Remove the shrimp and dust with remaining cornstarch. shrimp should be dry to the touch. Heat the remaining oil in a large wok to 350 to 375 degrees. Fry the shrimp 1-1/2 to 2 minutes until crisp, being careful to separate them with a long handled wooden spoon to prevent sticking.

Combine all ingredients for the sauce and cook over low heat for 10 minutes. Serve with shrimp.