Slippery Shrimp

This saucy, spicy-sweet slippery shrimp infuses garlic, ginger, and tomato. It's based on a recipe from Yang Chow, a Los Angeles, CA restaurant.

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

Ingredients

• 2 teaspoons water
• 2 teaspoons cornstarch
• 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
• 1/4 cup water

Recipe Instructions

Step 1

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

Step 2

Toss shrimp with ¼ cup cornstarch to coat. Carefully lower shrimp into hot oil; fry until golden brown, about 45 seconds. Drain on paper towels; set aside.

Step 3

Remove and discard all but 1 tablespoon oil from the wok. Add garlic, ginger, and cayenne pepper to the wok; cook, stirring continuously, until garlic is fragrant, about 30 seconds. Add ¼ cup water, sugar, wine, vinegar, ketchup, and salt; bring to a boil over high heat.

Step 4

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