Wayne's Shrimp

By NickiR

Fussy, but once you taste it you will make it again and again!

Good as an appetizer, or as part of a larger meal.

Ingredients

• VEGGIES:
• 1 lb. tiger shrimp, shelled and deveined
• 1 1/2 tsp. salt (chili paste is salty so less here to taste perhaps)
• 1 Tbsp. water
• 3 Tbsp. white wine
• 1 egg white
• 2 Tbsp. cornstarch
• 1 Tbsp. oil
• 4 Tbsp. chopped green onions
• 2 Tbsp. finely chopped ginger
• 2 Tbsp. finely chopped garlic
• 3 tsp. hot chili paste (extra paste for the zesty!)
• 1 green finger pepper, finely chopped - optional
• SAUCE:
• 3 Tbsp. sugar
• 4 Tbsp. soya
• 2 Tbsp. white vinegar
• 2 tsp. sesame oil
• 2 Tbsp. vegetable oil
• COOKING:
• 1 cup cornstarch

Preparation

Step 1

Preparation:

Put shrimp in bowl and add salt and water.
Massage into shrimp and let stand for three
minutes. Drain and rinse well.

Add wine to shrimp and mix. Let stand for 5 minutes.

Add egg white to shrimp and mix well.

Add cornstarch to shrimp and mix well.

Add oil to shrimp and mix well. Set aside.

Mix green onions, ginger, garlic, chili paste and finger pepper together and set aside.

Mix sugar, soya, white vinegar, sesame oil and vegetable oil together and set aside.

Cooking:

Add 1 cup cornstarch to shrimp mixture and deep
fry shrimp until lightly golden. Set aside.

In a wok, heat up vegetable oil (add a tiny bit of sesame oil for flavor) until just smoking. Add veggie mixture and stir-fry for two or three minutes. Add sauce mixture and cook until bubbly. Add shrimp and cook until just heated.

Alternative method:

Add an amount of cornstarch to suit personal taste, or non at all. In the wok heat up enough vegetable oil, perhaps half an inch, until just smoking to allow quick cooking of the shrimp. I use a large flat wok spoon with large holes to quickly turn the shrimp a few times until the translucency is just gone, or until lightly golden and remove wok from heat. Remove shrimp draining carefully, and set aside.

Remove enough excess oil from the wok for the final stage, then in the same wok, heat up the vegetable oil (add a tiny bit of sesame oil for flavor) until just smoking. Add veggie mixture and stir-fry for two or three minutes. Add sauce mixture and cook until bubbly. Add shrimp and toss/cook in mixture until just heated. DO NOT OVER COOK SHRIMP!

Serve over favorite rice or noodle, or beside. I pan fried some Yu Chow with garlic and oyster sauce for a veggie.