Chinese Popcorn
Yield
4 servingsPrep
15 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
|
|
| ½ | each |
egg whites
beaten |
*
|
| 1 | cup |
cornstarch
|
|
| ½ | teaspoon |
salt
|
|
| 4 | cups |
vegetable oil
|
|
| Sauce | |||
| 4 ½ | tablespoons |
sugar
|
|
| 4 ½ | tablespoons |
ketchup
|
|
| ¼ | cup |
vinegar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
sherry
|
|
| ½ | teaspoon |
cornstarch
|
|
| 1 | teaspoon |
vegetable oil
|
|
| 2 | large |
garlic cloves
|
*
|
| ¾ | teaspoon |
ginger root
|
|
| 1 | tablespoon |
scallions, spring or green onions
chopped |
|
| 1 | teaspoon |
red pepper flakes
|
|
| 1 | teaspoon |
lemon zest
|
|
| 1 | teaspoon |
orange zest
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
|
|
| 0.5 | each |
egg whites
beaten |
*
|
| 237 | ml |
cornstarch
|
|
| 2.5 | ml |
salt
|
|
| 946 | ml |
vegetable oil
|
|
| Sauce | |||
| 68 | ml |
sugar
|
|
| 68 | ml |
ketchup
|
|
| 59 | ml |
vinegar
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
sherry
|
|
| 2.5 | ml |
cornstarch
|
|
| 5 | ml |
vegetable oil
|
|
| 2 | large |
garlic cloves
|
*
|
| 3.8 | ml |
ginger root
|
|
| 15 | ml |
scallions, spring or green onions
chopped |
|
| 5 | ml |
red pepper flakes
|
|
| 5 | ml |
lemon zest
|
|
| 5 | ml |
orange zest
|
|
Directions
Peel and devein the shrimp.
Slice in halves lengthwise. Rinse well and pat dry.
Add the egg white to the shrimp and mix well. Mix 1½ tablespoons cornstarch with salt and add to shrimp.
Stir to coat well.
Add 1½ tablespoons oil and mix well again. Place the shrimp in a bowl and refrigerate at least 2 hours.
Remove the shrimp and dust with remaining cornstarch.
Shrimp should be dry to the touch. Heat the remaining oil in a large wok to 350 to 375℉ (190℃).
Fry the shrimp 1½ to 2 minutes until crisp, being careful to separate them with a long- handled wooden spoon or chopsticks to prevent sticking.
It may be necessary to fry the shrimp in several batches.
When done, remove the shrimp with a slotted spoon and drain well.
Combine the shrimp and the sweet and pungent sauce and toss quickly to coat.
Immediately turn out onto a platter and sprinkle with finely chopped green onions.
For the sauce, combine the sugar, ketchup, vinegar, and salt, and set aside.
Heat the oil in a wok. Add the garlic, ginger, green onion, red pepper, and zests of lemon and orange; cook 30 seconds.
Stir in the sugar-ketchup mixture.
Immediately add the sherry mixture and cook until slightly thickened.
