Good Cooking since 1995
This is an American Chinese version!
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1 pound jumbo white or pink shrimp (U 20-21); peeled and deveined
2 tbsp. cornstarch
1 egg white, beaten
1 tbsp. rice wine
1 tablespoon ginger, minced fine or grated
1 tablespoon chili sauce or paste with garlic, found in oriental markets or even in major supermarkets
2 tablespoons ketchup
2 teaspoons sugar
2 teaspoons sesame oil
1/4 tsp. ground white pepper
1 tsp. cornstarch
1 tsp. light soy
1 tbsp. rice wine
1 tbsp. water
1/2 tsp. salt
2 tbsp. canola or peanut oil, for the pan
2 tbsp. canola or peanut oil, to add to shrimp prior to cooking
1 tbsp. hot red peppers, chopped very fine
1 tablespoons fresh peeled garlic, minced
1/4 cup scallions, minced
1 tbsp. fresh cilantro, chopped
An authentic version as made in China---Go Here!
Peel, devein and dry the shrimp. Beat the egg white add the 2 tbsp. cornstarch and 1 tbsp. rice wine, blend well and coat the shrimp with it. Marinate 20 minutes.
Combine the ginger, chili sauce, ketchup, sugar, sesame oil, white pepper, cornstarch soy, rice wine and water. Mix well and set aside.
Heat 2 tbsp. canola or peanut oil in a wok or heavy bottom non-stick pan
on high heat until it just begins to shimmer and smoke. Add 2 tbsp. canola
or peanut oil to the shrimp to separate them prior to adding them to the hot
pan with oil. Fry 2-3 minutes until firm and pink, drain and remove them
immediately from the pan and keep warm. Still on high heat, add 1 tablespoon
of the drained-off oil back to the pan, add the peppers, garlic and
scallions and cook until fragrant only 30 seconds. Add the mixed sauce
(ginger-ketchup-sesame) mixture and shrimp and heat thoroughly to boil. Turn
off the heat after well coated (1-2 minutes) and stir in the chopped
Serve with white rice. Have plenty of cold beverages to drink as this dish is spicy.