Description
After becoming mildly obsessed with Yang Chow in LA’s China Town, I feel I’ve deciphered their dish as best as possible.
Ingredients
- 2 cups peanut oil for frying
- 1 pound peeled and deveined large shrimp
- ¼ cup cornstarch
- 2 large cloves garlic, minced
- ½ teaspoon minced fresh ginger
- ½ teaspoon cayenne pepper
- 1 tablespoon white wine
- 1 tablespoon white vinegar
- 1 tablespoon ketchup
- 5 teaspoons white sugar
- ½ teaspoon salt
- ¼ cup water
- 2 teaspoons cornstarch
- 2 teaspoons water
- 5 green onions, sliced
Instructions
- Heat peanut oil in a wok to 375 degrees F (190 degrees C).
- Toss the shrimp with 1/4 cup of cornstarch to coat
- then drop into the hot oil
- and quickly fry until golden brown
- about 45 seconds. When done
- drain shrimp
- and set aside.
- Pour all but 1 tablespoon of oil from the wok
- then stir in the garlic
- ginger
- and cayenne pepper. Cook and stir until the garlic is fragrant and beginning to brown
- about 30 seconds. Pour in the wine
- vinegar
- ketchup
- sugar
- salt
- and 1/4 cup of water
- and bring to a boil over high heat. Dissolve the cornstarch in 2 teaspoons of water
- stir into the boiling sauce
- and boil until thickened
- about 1 minute. Stir the shrimp and green onions into the sauce until coated.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4