Panda Inn's Sweet & Pungent Shrimp
July 20, 2014
"Called Chinese popcorn by LA Times."
- Serving Size: 1 (224.7 g)
- Calories 353.6
- Total Fat - 7.5 g
- Saturated Fat - 1 g
- Cholesterol - 142.8 mg
- Sodium - 1421.1 mg
- Total Carbohydrate - 53.3 g
- Dietary Fiber - 0.7 g
- Sugars - 20.8 g
- Protein - 16.2 g
- Calcium - 75.2 mg
- Iron - 0.7 mg
- Vitamin C - 4 mg
- Thiamin - 0 mg
Peel and devein shrimp. Slice in halve lengthwise. Rinse well pat dry.
Add the egg white to shrimp mix well.
Mix 1 1/2 tablespoons cornstarch with 1/2 teaspoon salt. Add to the shrimp. Stir to coat well. Add 1 1/2 tablespoon oil and mix well again.
Refrigerate at least 2 hours.
Remove the shrimp and dust with remaining cornstarch. Shrimp should be dry to the touch.
Heat fryer to 350°F; shake off excess cornstarch and separate shrimp. Fry till golden brown.
Combine the shrimp with the sauce and toss quickly to coat.
To make the sauce: Combine the sugar, salt, vinegar and catsup; set aside.
Mix the sherry and cornstarch; set aside.
Heat 1 teaspoon oil in the wok.
Add garlic, ginger, zests, green onion and red pepper. Cook 30 seconds; stir in catsup mix. Immediately add sherry mixture and cook till slightly thickened.
Tips & Variations
No special items needed.