Ingredients: |
Ingredients: 1 lb. shrimp, shelled and deveined
1 egg, lightly beaten
1 tsp. salt
¼ cup cornstarch
¼ cup flour
¼ cup chicken stock, fresh or canned
3 cups peanut oil, or flavorless vegetable oil
Sweet & Sour Sauce:
1 Tbsp. peanut oil. or flavorless vegetable oil
1 tsp. garlic, finely chopped
1 large green pepper, seeded, de-ribbed, and cut into ½-inch squares
1 medium carrot, scraped and sliced into 2-inch strips ¼-inch wide and ¼-inch thick
½ cup chicken stock, fresh or canned
4 Tbsp. sugar
4 Tbsp. red wine vinegar
1 tsp. soy sauce
1 Tbsp. cornstarch dissolved in 2 Tbsp. of cold water
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Directions: |
Directions:Prepare ahead:
Shell and devein the shrimp.
In a large bowl, mix together the egg, cornstarch, flour, chicken stock, and salt. Set aside.
Sauce:
For the sauce, chop the green peppers and measure out the other ingredients and have the oil, garlic, green pepper, carrots, chicken stock. sugar, vinegar, soy sauce and cornstarch/water mixture within easy reach.
To cook the shrimp:
Just before cooking, add the shrimp to the egg and flour mixture, and stir until each shrimp is well coated.
Preheat the oven to 250º.
Pour the oil into a wok and set it over high heat. When the oil almost begins to smoke (or reaches 175º on a deep-fryer thermometer), drop in half of the coated shrimp, one by one.
Fry shrimp for 5 to 6 minutes, regulating the heat so that the shrimp doesn’t burn.
Remove the shrimp with a slotted spoon to a small baking dish and keep them warm in the oven.
Fry the other half of the shrimp and add them to the first batch in the oven.
Sauce:
In the same wok or skillet, pour off any remaining oil.
Set the pan over high heat for about 30 seconds.
Pour in the oil, swirl it around in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.
Add the garlic, then the green pepper and carrots, and stir-fry for 2 to 3 minutes until the pepper and carrots darken somewhat in color. Be careful not to let them burn.
Pour in the chicken stock, the sugar. vinegar and soy sauce, and bring to a boil.
Boil rapidly for about 1 minute, or until the sugar has thoroughly dissolved. Immediately give the cornstarch mixture a quick stir to recombine it and add it to the pan. Cook a moment longer, stirring constantly.
When the sauce is thick and clear, pour the entire contents of the pan over the shrimp and serve at once. |
This recipe for Sweet and Sour Shrimp is from