Chinese popcorn (sweet and pungent shrimp)
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Chinese popcorn (sweet and pungent shrimp)
  Chinese    Popcorn    Sweet    Shrimp    Seafood    Appetizers  
Last updated 6/12/2012 1:14:52 AM. Recipe ID 43970. Report a problem with this recipe.
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      Title: Chinese popcorn (sweet and pungent shrimp)
 Categories: Seafood, Oriental, Main dish, Appetizers
      Yield: 4 Servings
 
      1 lb Raw shrimp
    1/2    Egg white; beaten
      1 c  Cornstarch
    1/2 ts Salt
      3    -to
      4 c  Oil; for deep frying
           Green onions; for garnish

MMMMM------------------SWEET AND PUNGENT SAUCE-----------------------
  4 1/2 tb Sugar
  4 1/2 tb Catsup
    1/4 c  Vinegar
    1/2 ts Salt
      1 tb Sherry
    1/2 ts Cornstarch
      1 ts Oil
      2 lg Garlic cloves; minced
    3/4 ts Minced fresh ginger root
      1 tb Chopped green onion
      1 ts Crushed red pepper
      1 ts Lemon zest
      1 ts Orange zest
 
  A reader who requested the recipe for a sweet and pungent shrimp from
  the Panda Inn in Pasadena won the everlasting thanks of our tasting
  panel. Because it's as impossible to eat just one of these as it is
  to eat a single kernel of popcorn, the recipe is often called Chinese
  popcorn.
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  _______________
  
  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
  1-1/2tablespoons cornstarch with salt and add to shrimp. Stir to coat
  well. Add 1-1/2 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 degrees. Fry the
  shrimp 1-1/2 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. SWEET AND PUNGENT SAUCE: Combine the sugar, catsup,
  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-catsup mixture.
  Immediately add the sherry mixture and cook until slightly thickened.
  




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Recipe ID 43970 (Apr 03, 2005)

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