Chinese Popcorn
Yield
4 servingsPrep
15 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound | shrimp |
|
| ½ | each |
egg whites
beaten |
*
|
| 1 | cup | cornstarch |
|
| ½ | teaspoon | salt |
|
| 4 | cups | vegetable oil |
|
| Sauce | |||
| 4 ½ | tablespoons | sugar |
|
| 4 ½ | tablespoons | ketchup |
|
| ¼ | cup | vinegar |
|
| ½ | teaspoon | salt |
|
| 1 | tablespoon | sherry |
|
| ½ | teaspoon | cornstarch |
|
| 1 | teaspoon | vegetable oil |
|
| 2 | large | garlic cloves |
*
|
| ¾ | teaspoon | ginger root |
|
| 1 | tablespoon |
scallions, spring or green onions
chopped |
|
| 1 | teaspoon | red pepper flakes |
|
| 1 | teaspoon | lemon zest |
|
| 1 | teaspoon | orange zest |
|
Directions
Peel and devein the shrimp.
Slice in halves lengthwise. Rinse well and pat dry.
Add the egg white to the shrimp and mix well. Mix 1½ tablespoons cornstarch with salt and add to shrimp.
Stir to coat well.
Add 1½ tablespoons oil and mix well again. Place the shrimp in a bowl and refrigerate at least 2 hours.
Remove the shrimp and dust with remaining cornstarch.
Shrimp should be dry to the touch. Heat the remaining oil in a large wok to 350 to 375℉ (190℃).
Fry the shrimp 1½ to 2 minutes until crisp, being careful to separate them with a long- handled wooden spoon or chopsticks to prevent sticking.
It may be necessary to fry the shrimp in several batches.
When done, remove the shrimp with a slotted spoon and drain well.
Combine the shrimp and the sweet and pungent sauce and toss quickly to coat.
Immediately turn out onto a platter and sprinkle with finely chopped green onions.
For the sauce, combine the sugar, ketchup, vinegar, and salt, and set aside.
Heat the oil in a wok. Add the garlic, ginger, green onion, red pepper, and zests of lemon and orange; cook 30 seconds.
Stir in the sugar-ketchup mixture.
Immediately add the sherry mixture and cook until slightly thickened.
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