Slippery Shrimp

This saucy, spicy-sweet shrimp, which infuses hints of garlic, ginger, and tomato, was inspired by Yang Chow restaurant in the Chinatown district of LA.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 258 Calories

Ingredients

• 1 tablespoon white vinegar
• 5 teaspoons white sugar
• 2 cups peanut oil for frying
• 1 tablespoon white wine
• 1 tablespoon ketchup
• 2 large cloves garlic, minced
• 5 green onions, sliced
• 1 pound peeled and deveined large shrimp
• 0.5 teaspoon salt
• 0.5 teaspoon cayenne pepper
• 0.5 teaspoon minced fresh ginger
• 0.25 cup cornstarch

Recipe Instructions

Step 1

Heat oil in a wok to 375 degrees F (190 degrees C).

Step 2

Toss shrimp with 1/4 cup cornstarch to coat. Drop into hot oil, and quickly fry until golden brown, about 45 seconds. Drain on paper towels and set aside.

Step 3

Remove oil from the wok, leaving 1 tablespoon behind. Add garlic, ginger, and cayenne pepper. Cook, stirring continuously, until garlic is fragrant, about 30 seconds. Add wine, vinegar, ketchup, sugar, salt, and 1/4 cup water. Bring to a boil over high heat.

Step 4

Dissolve 2 teaspoons cornstarch in 2 teaspoons water. Stir into boiling sauce until thickened, about 1 minute. Add shrimp and green onions to sauce and toss to coat.