Panda Inn's Sweet & Pungent Shrimp

Prep Time
Cook Time
3h 15m
Ready In

"Called Chinese popcorn by LA Times."

Original recipe yields 4 servings


  • 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 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 & Variations

No special items needed.


There is soo much flavor going on in this dish. You can't just eat a few, I found myself revisiting the platter of shrimp again and again. Ah, what the heck, I'll start the New Year with a diet. Great dish Dienia! Thanks for sharing! Made it for Billboard Tag.

review by:
(30 Dec 2019)


While one of us found the shrimp just on the edge of too salty, we otherwise raved about it. Not your everyday sweet and sour, but a potent, shiny sauce that explodes with flavor. There was a pleasant hint of tender crunchiness that survived in the sauce, adding to the experience. Could become addictive.

review by:
(24 Sep 2014)


A delicious and unusual dish it was loved by everyone, the deep frying made it much faster to cook than traditional wok fry

review by:
(10 Sep 2014)