CHINESE-STYLE CRISPY SHRIMP RECIPES

CHINESE-STYLE CRISPY SHRIMP

1 lb. fresh or frozen raw shrimp
1 egg, slightly beaten
1 T. cornstarch
1 tsp. dry white wine
1/2 tsp. soy sauce
1/4 tsp. salt
Vegetable oil
1/2 C. all-purpose flour
1/2 C. water
3 T. cornstarch
1 T. vegetable oil
1/2 tsp. baking soda
1/2 tsp. salt
Red Sweet and Sour Sauce

Remove shells from shrimp, leaving tails intact. If shrimp are frozen
do not thaw; peel under running cold water. Make a shallow cut
lengthwise down back of each shrimp and devein. Slit shrimp
lengthwise down back almost in half.

Mix egg, the 1 tablespoon cornstarch, the wine, soy sauce and the 1/4
teaspoon salt in glass bowl; stir in shrimp. Cover and refrigerate 10
minutes. Heat oil (1 1/2-inches) in 3 quart saucepan to 375ºF.

Mix flour, water, the 3 tablespoons cornstarch, 1 tablespoon oil,
baking soda and the 1/2 teaspoon salt. Stir shrimp into batter until
coated. Fry 5 or 6 shrimp at a time, turning occasionally, until
golden brown, 2 to 3 minutes; drain. Serve hot with Red Sweet and
Sour Sauce. Makes about 20 appetizers.

Red Sweet and Sour Sauce
1/2 C. red wine vinegar
1/2 C. catsup
1/3 C. granulated sugar
1/4 tsp. red pepper sauce

Mix all ingredients.



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