Recipe for Chinese-Style Crispy Shrimp
Appetizers... Dips & Spreads

CHINESE-STYLE CRISPY SHRIMP

    Chinese-Style Crispy Shrimp

    1 pound fresh or frozen raw shrimp
    1 egg, slightly beaten
    1 tablespoon cornstarch
    1 teaspoon dry white wine
    1/2 teaspoon soy sauce
    1/4 teaspoon salt
    Vegetable oil
    1/2 cup all-purpose flour
    1/2 cup water
    3 tablespoons cornstarch
    1 tablespoon vegetable oil
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    Red Sweet and Sour Sauce

    Remove shells from shrimp, leaving tails intact. If shrimp are frozen do not thaw; peel under running cold water. Make a shallow cut lengthwise down back of each shrimp and devein. Slit shrimp lengthwise down back almost in half.

    Mix egg, the 1 tablespoon cornstarch, the wine, soy sauce and the 1/4 teaspoon salt in glass bowl; stir in shrimp. Cover and refrigerate 10 minutes. Heat oil (1 1/2-inches) in 3 quart saucepan to 375 degrees F.

    Mix flour, water, the 3 tablespoons cornstarch, 1 tablespoon oil, baking soda and the 1/2 teaspoon salt. Stir shrimp into batter until coated. Fry 5 or 6 shrimp at a time, turning occasionally, until golden brown, 2 to 3 minutes; drain. Serve hot with Red Sweet and Sour Sauce.

    Makes about 20 appetizers.

    Red Sweet and Sour Sauce
    1/2 cup red wine vinegar
    1/2 cup catsup
    1/3 cup granulated sugar
    1/4 teaspoon red pepper sauce

    Mix all ingredients.


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