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Shrimp in hot garlic sauce
Artist: _
Categories: Asian, Chinese, Ethnic, Garlic, Seafood, Shrimp, Vegetables
Yield: 4
Rating: 0
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Ingredients:
1 lbsMedium shrimp
- completely shelled
- tails removed
- cleaned and blotted dry
MARINADE
1 Egg white, lightly beaten
1 tspCornstarch
1 1/2 cupPeanut oil for deep-frying
SAUCE
1/2 lbsPork, coarsely ground
2 tbspPeanut oil
1 1/2 tbspChinese fermented black
- beans
2 tbspCoarsely chopped garlic
1 tspFinely chopped ginger root
2 Scallions, finely chopped
1 1/2 tbspThin soy sauce
2 tbspChinese rice wine
-=OR=- Dry sherry
1/4 tspSugar
1 pinchSalt
1/2 cupChicken broth
1 tbspCornstarch, dissolved in
2 tbspChicken broth, (cold)
1 Egg, beaten with
2 tspSesame oil
Procedures:
1Marinate the shrimp in the egg white and cornstarch for 20 minutes in the refrigerator.
2Fry the shrimp in 1 ?cups oil at a moderate temperature (325°F).
3Or, to simplify, stir-fry them in a wok in 3 tablespoons of oil just until they turn opaque.
4Remove them from the wok.
5Brown the ground pork in 2 tablespoons of oil.
6Add the rest of the sauce ingredients.
7Bring them to a boil and add the cornstarch to thicken the sauce lightly.
8Turn off the heat.
9Stir in the beaten egg, pulling the clumps of egg into thin strands with chopsticks as they cook.
10Stir in the cooked shrimp to coat them with the sauce.
11Ken hom - prodigy guest chefs cookbook
 
 
 
 

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