Sweet-And-Pungent Shrimp
Submitted by Lynnieb
Crispy deep-fried shrimp tossed in a fiery pungent sauce with garlic, ginger, Thai chili paste, and lemon. Better than takeout and ready in under an hour.
YIELD
4 servingsPREP
20 minCOOK
50 minREADY
1 hrsYou know that shrimp dish at your favorite Chinese restaurant where the coating shatters when you bite through it and the sauce hits you with sweet, sour, and spicy all at once?
This is that dish, and you can absolutely make it at home.
Shrimp get marinated in egg white and wine, dusted in cornstarch, then fried until golden and crackling crisp.
The pungent sauce brings the fireworks: Thai chili paste, garlic, ginger, ketchup, lemon juice, and vinegar come together in a sticky glaze that coats every single piece.
Pro Tips
- The egg white marinade is the secret. It creates a light, airy coating called “velveting” that stays crispy even after saucing.
- Get the oil hot enough. If the shrimp don’t sizzle immediately when they hit the oil, it’s not ready. Soggy coating means the oil was too cool.
- Sauce the shrimp right before serving. Toss quickly so they stay crunchy. Let them sit in sauce and that beautiful crust turns soft.
- Adjust the heat to your liking. Half a teaspoon of Thai chili paste gives a moderate kick. Go up or down from there.
Ingredients
Directions
Clean shrimp and pat dry.
Beat egg white (save yolk for another use, if desired) and add salt, wine and 1½ teaspoons cornstarch.
Add shrimp and turn to coat well.
Marinate at least 30 minutes.
Lightly coat shrimp in additional cornstarch.
Heat oil for deep frying until hot.
Add shirmp and cook until shrimp is golden brown and crisp.
Remove shrimp and drain.
Clean pan.
Add 2 tablespoons oil and heat until hot. Add chopped green onions and Pungent Sauce.
Add shrimp and toss unti heated through and well coated with sauce.
Pungent Sauce: Combine all ingredients and mix well.
Makes about ⅔ cup.
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