Panda Inn's Sweet & Pungent Shrimp
Created by dienia b on July 20, 2014
- Servings: 4
- Prep Time: 3h
- Cook Time: 15m
- Recipe #13217
Ingredients
- 1 pound fresh shrimp
- 1 egg white, beaten
- 1 cup cornstarch
- 1 1/2 tablespoons oil
- 1/2 teaspoon salt
- 5 tablespoons granulated sugar
- 5 tablespoons catsup
- 1/4 cup vinegar
- 1/2 teaspoon salt
- 1 tablespoon sherry wine
- 1/2 teaspoon cornstarch
- 1 teaspoon oil
- 2 garlic cloves, minced
- 1/4 teaspoon minced fresh ginger
- 5 tablespoons green onions, chopped
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
How to Make
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Step 1: Peel and devein shrimp. Slice in halve lengthwise. Rinse well pat dry.
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Step 2: Add the egg white to shrimp mix well.
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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.
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Step 4: Refrigerate at least 2 hours.
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Step 5: Remove the shrimp and dust with remaining cornstarch. Shrimp should be dry to the touch.
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Step 6: Heat fryer to 350°F; shake off excess cornstarch and separate shrimp. Fry till golden brown.
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Step 7: Combine the shrimp with the sauce and toss quickly to coat.
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Step 8: To make the sauce: Combine the sugar, salt, vinegar and catsup; set aside.
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Step 9: Mix the sherry and cornstarch; set aside.
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Step 10: Heat 1 teaspoon oil in the wok.
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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.
Nutritional Facts
- 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