A sweet, spicy, slightly crispy, sticky, delectable Chinese popcorn shrimp, best served over steamed white rice. This takes a bit of timing, but if you have all of the ingredients prepped and measured ahead of time, it is quick and easy.
1 lb raw shrimp
1 egg white, beaten
1 cup cornstarch (120g)
1 1⁄2 tablespoons oil (20g)
1⁄2 teaspoon salt
5 tablespoons sugar (75g)
5 tablespoons catsup (85g)
1⁄4 cup vinegar (58g)
1⁄2 teaspoon salt
1 tablespoon sherry wine
1⁄2 teaspoon cornstarch
1 teaspoon oil
3 garlic cloves, minced
1⁄2 teaspoon minced fresh ginger
5 tablespoons green onions, chopped
1.5 teaspoons crushed red pepper flakes
1 teaspoon lemon zest
1 teaspoon orange zest
1. Peel and devein shrimp, slice in halve lengthwise, rinse well pat dry.
2. Add the egg white to shrimp and mix well.
3. Mix 1 1/2 tablespoons cornstarch with 1/2 teaspoon salt, add to shrimp, and stir to coat well.
4. Add 1 1/2 tablespoon oil and mix well again, then refrigerate at least 2 hours.
5. Remove the shrimp and dust with remaining cornstarch. Shrimp should be dry to the touch.
6. Heat fryer to 350°F; shake off excess cornstarch and separate shrimp (I do a shallow fry in a cast iron pan).
7. Have the first two steps of the sauce (below) ready, and heat a wok, large skillet or sauce pan in prep for it.
8. Fry till golden brown while starting the last 4 steps of the sauce.9. Combine the shrimp with the sauce and toss quickly to coat. Serve over steamed white rice.
2. Mix the sherry and cornstarch; set aside.
3. Heat 1 teaspoon oil in wok, large skillet or sauce pan.
4. Add garlic, ginger, zests, green onion and red pepper.
5. Cook 30 seconds; stir in catsup mix.
6. Immediately add sherry mixture and cook till slightly thickened.