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Chinese Popcorn

 

26

Yield

4

servings

Prep

15

min

Cook

20

min

Ready

40

min

Trans-fat Free
 

Ingredients

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 419g (14.8 oz)
Amount per Serving
Calories 224888% of calories from fat
 % Daily Value *
Total Fat 220g 339%
Saturated Fat 29g 144%
Trans Fat 0g
Cholesterol 221mg 74%
Sodium 1057mg 44%
Total Carbohydrate 16g 16%
Dietary Fiber 1g 2%
Sugars g
Protein 48g
Vitamin A 11% Vitamin C 11%
Calcium 5% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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