Gourmet Chef Recipes:
Main Ingredient:  Bean and Legumes  Beef  Berries  Bread and Stuffing  Cheese, Egg and Dairy  Chicken  Chocolate  Fish  Fruit  Lamb  Pasta  Pork  Potato  Rice and Grains  Shellfish  Turkey  Vegetable
Cuisines:  Asian  Cajun & Creole  Caribbean  Chinese  French  German  Greek  Indian  International  Italian  Japanese  Mexican  Pacific Rim  Spanish
Holidays and Events:  Brunch  Christmas  Cinco de Mayo  Cocktail Party  Comfort Food  Easter  4th of July  Halloween  Hanukkah  Labor Day  Memorial Day  New Years  Passover  St. Patrick's Day  Thanksgiving
Dish:  Appetizer  Condiment  Dessert  Marinade  Salad  Sandwich  Sauce  Soup  Vegetarian
 
  Home > Chinese Recipes > Crispy Stir Fried Shrimp
 


Crispy Stir Fried Shrimp

  
   
   
   
Ingredients -  
   
1 pound Fresh Shrimp or Prawns, peeled and cut into 3/4-inch pieces
Peanut or Corn Oil for deep-frying
1 tablespoon Shaoxing Wine or Medium-Dry Sherry

FOR THE MARINADE:
1 teaspoon Salt
1 tablespoon Cornstarch
1 Egg White

FOR THE SAUCE:
1 teaspoon Cornstarch
4 tablespoons Clear Stock
1/4 teaspoon Sugar
Salt to taste

  
   
Preparation:  
   
Wash the shrimp under cold running water. Pat dry with paper towels but leave damp. Put into a bowl.

PREPARE THE MARINADE: Sprinkle the salt over the shrimp and mix well. Stir in the cornstarch, then add the egg white and stir again to coat the shrimp evenly and thoroughly. Cover and let marinate for at least 5 hours.

FOR THE SAUCE: Mix the cornstarch, stock and sugar together in a small bow. Set aside.

Half fill a wok or deep fryer with oil. Heat until just hot, 300F. Carefully add all the shrimp and fry for 30 to 45 seconds, separating them with a pair of ling chopsticks or a long-handled wooden spoon. Remove the shrimp before they are quite cooked with a perforated spoon or strainer and drain on paper towels.

Pour most of the oil into a container, leaving only about 2 tablespoons in the wok. Reheat until smoke rises. Quickly add the shrimp to the wok and stir a few times with a wok scoop or metal spatular. Splash in the wine or sherry around the side of the wok. When the sizzling dies down, pour in the well-stirred sauce. Continue to toss for a few seconds more. Add salt to taste, if necessary. Transfer the mixture to a warm serving plate. Serve immediately.