Panda Inn's Sweet & Pungent Shrimp
Recipe: #13217
July 20, 2014
Categories: Shrimp, Chinese, Copycat or Clone Recipes, Sunday Dinner, Wok/Stir-Fry, Gluten-Free, No Eggs, Spicy, more
"Called Chinese popcorn by LA Times."
Original is 4 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Peel and devein shrimp. Slice in halve lengthwise. Rinse well pat dry.
Step 2
Add the egg white to shrimp mix well.
Step 3
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.
Step 4
Refrigerate at least 2 hours.
Step 5
Remove the shrimp and dust with remaining cornstarch. Shrimp should be dry to the touch.
Step 6
Heat fryer to 350°F; shake off excess cornstarch and separate shrimp. Fry till golden brown.
Step 7
Combine the shrimp with the sauce and toss quickly to coat.
Step 8
To make the sauce: Combine the sugar, salt, vinegar and catsup; set aside.
Step 9
Mix the sherry and cornstarch; set aside.
Step 10
Heat 1 teaspoon oil in the wok.
Step 11
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Look for fresh shrimp for the best flavor and texture.
- Use freshly minced garlic, ginger, and green onion for the most flavor.
- Substituting honey for the granulated sugar: Honey has a sweeter flavor than sugar, so it will result in a sweeter sauce. Additionally, honey is a natural sweetener, so it is a healthier option than granulated sugar.
- Substituting olive oil for the vegetable oil: Olive oil is a healthier option than vegetable oil as it is full of healthy fats and antioxidants. Additionally, olive oil has a more robust flavor than vegetable oil, so it will add more flavor to the dish.
Teriyaki Shrimp Replace the catsup, vinegar, sherry wine, and red pepper flakes with 1/4 cup teriyaki sauce. Omit the sugar, ginger, lemon zest, and orange zest. Reduce the salt to 1/4 teaspoon. Add 1 tablespoon sesame oil to the wok before adding the garlic and green onions.
Vegetable Fried Rice - This classic Chinese dish is a great accompaniment to the Panda Inn's Sweet & Pungent Shrimp. The savory flavor of the fried rice complements the sweetness of the shrimp, and the crunchy vegetables add a nice texture contrast.
Mongolian Beef: This spicy and savory dish is a great accompaniment to the Vegetable Fried Rice and Sweet & Pungent Shrimp. The beef adds a hearty flavor to the meal, and the spicy kick helps to balance out the sweetness of the shrimp. The crunchy vegetables in the fried rice add a nice texture contrast to the tender beef.
FAQ
Q: How do I prepare the shrimp?
A: Peel and devein the shrimp, slice in half lengthwise, rinse and pat dry. Then mix the shrimp with egg white, cornstarch and salt, and marinate for at least 2 hours. Finally, dust with more cornstarch and fry in hot oil until golden brown.
Q: What is the best way to store cooked shrimp?
A: Cooked shrimp should be stored in an airtight container in the refrigerator for up to three days. For longer storage, cooked shrimp can be frozen for up to three months. When storing cooked shrimp, make sure to keep it away from raw shrimp or other raw foods.
3 Reviews
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Fun facts:
The recipe for Panda Inn's Sweet & Pungent Shrimp has been featured in the LA Times, making it a popular dish in Los Angeles.
This recipe is similar to the iconic General Tso's Chicken, which is believed to have been created by a Hunanese chef named Peng Chang-kuei in the 1950s.