Chinese-style Crispy Shrimp Recipe

chinese-style Crispy Shrimp

1 Pound Fresh Or Frozen Raw Shrimp
1 Egg, Slightly Beaten
1 Tablespoon Cornstarch
1 Teaspoon Dry White Wine
1/2 Teaspoon Soy Sauce
1/4 Teaspoon Salt
vegetable Oil
1/2 Cup All-purpose Flour
1/2 Cup Water
3 Tablespoons Cornstarch
1 Tablespoon Vegetable Oil
1/2 Teaspoon Baking Soda
1/2 Teaspoon 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 375 Degrees F.

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 Cup Red Wine Vinegar
1/2 Cup Catsup
1/3 Cup Granulated Sugar
1/4 Teaspoon Red Pepper Sauce

mix All Ingredients.




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