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Chinese Popcorn (sweet & Pungent Shrimp)

This Chinese Popcorn (sweet & Pungent Shrimp) recipe uses Salt, Oil For Deep Frying, Sugar, Vinegar, and Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/2 tsp
• 4 cup
• 4 1/2 tbsp
• 1/4 cup
• 1/2 tsp
• 1 tsp
• 1 tbsp
• 1 tsp

Method (preview)

1. 1

   Peel and devein the shrimp.

2. 2

   Slice in halves lengthwise.

3. 3

   Rinse well and pat dry.

4. 4

   Add the egg white to the shrimp and mix well.

5. 5

   Mix 1-1/2tablespoons cornstarch with salt and add to shrimp.

6. 6

   Stir to coat well.

7. 7

   Add 1-1/2 tablespoons oil and mix well again.

8. 8

   Place the shrimp in a bowl and refrigerate at least 2 hours.

9. 9

   Remove the shrimp and dust with remaining cornstarch.

10. 10

    Shrimp should be dry to the touch.

11. 11

    Heat the remaining oil in a large wok to 350 to 375 degrees.

12. 12

    Fry the shrimp 1-1/2 to 2 minutes until crisp, being careful to separate them with a long- handled wooden spoon or chopsticks to prevent sticking.

13. 13

    It may be necessary to fry the shrimp in several batches.

14. 14

    When done, remove the shrimp with a slotted spoon and drain well.

15. 15

    Combine the shrimp and the sweet and pungent sauce and toss quickly to coat.

16. 16

    Immediately turn out onto a platter and sprinkle with finely chopped green onions. SWEET AND PUNGENT SAUCE

17. 17

    Combine the sugar, catsup, vinegar, and salt, and set aside.

18. 18

    Heat the oil in a wok.

19. 19

    Add the garlic, ginger, green onion, red pepper, and zests of lemon and orange; cook 30 seconds.

20. 20

    Stir in the sugar-catsup mixture.

21. 21

    Immediately add the sherry mixture and cook until slightly thickened.