Chinese Popcorn Sweet & Pungent Shrimp

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Appetizers                       Asian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Raw shrimp
     1/2                Egg white -- beaten
   1       c            Cornstarch
     1/2   ts           Salt
   3                    -to
   4       c            Oil -- for deep frying
                        Green onions -- for garnish
                        -----SWEET AND PUNGENT SAUCE-----
   4 1/2   tb           Sugar
   4 1/2   tb           Catsup
     1/4   c            Vinegar
     1/2   ts           Salt
   1       tb           Sherry
     1/2   ts           Cornstarch
   1       t            Oil
   2       lg           Garlic cloves -- minced
     3/4   ts           Minced fresh ginger root
   1       tb           Chopped green onion
   1       t            Crushed red pepper
   1       t            Lemon zest
   1       t            Orange zest

  A reader who requested the recipe for a sweet and pungent shrimp from the
  Panda Inn in Pasadena won the everlasting thanks of our tasting panel.
  Because it's as impossible to eat just one of these as it is to eat a
  single kernel of popcorn, the recipe is often called Chinese popcorn.
       __________________________________________________ _______________

  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 1-1/2tablespoons
  cornstarch with salt and add to shrimp. Stir to coat well. Add 1-1/2
  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 degrees. Fry the shrimp 1-1/2 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. SWEET AND PUNGENT SAUCE: Combine the sugar,
  catsup, 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-catsup mixture. Immediately add the
  sherry mixture and cook until slightly thickened.

  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nancy