Sweet and Pungent Shrimp

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

Directions (shrimp)
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.

Directions (sauce)
1. Combine the sugar, salt, vinegar and catsup; set aside.

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.