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  • hsachsnur


Whenever I prepare a Chinese feast for guests or simply want to wow diners, I prepare what I call Aromatic Shrimp. It is delicious. To give it color, sometimes I put in in the center of a serving plate and surround it with steamed broccoli or other green vegetables.

Ingredients for shrimp:

1tbs sherry, rice wine, or sake

1/2tsp salt

1 egg white beaten

1 Cup plus 1 tsp cornstarch

1/2 tbs vegetable oil

1 lb. peeled medium shrimp

Combine the wine, salt, egg white, 1 tbs cornstarch and the vegetable oil. Add the shrimp and marinate 30 minutes.

Place the remaining cornstarch in a bowl or bag. Add shrimp and toss well. Place shrimp in colander to remove excess cornstarch. (Cornstarch guarantees a crisp coating when deep fried.)

Heat a wok or deep fryer over high heat. Add the peanut oil and fry shrimp until golden brown. Remove with slotted spoon and drain on paper towels.

Assembly of sauce:

1 tbs ketchup

1 tbs chicken broth

2 tbs sugar

1/2 tsp Asian chile sauce. (I use the sweet chile sauce and add more. For regular chile sauce I'd stick with 1/2 tsp.)

3 cloves garlic minced

1/2 tsp minced ginger

Heat the wok over high heat. Add all elements of sauce. Heat until it comes to a boil. Add in the shrimp and toss to coat. Serve.

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