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Deep-Fried Shrimp in a Ketchup Garlic Sauce
Deep-Fried Shrimp in a Ketchup Garlic Sauce
About This Recipe
| Yield: | 4 to 6 |
| Active time: | 20 minutes |
| Total time: | 20 minutes |
| Special equipment: | wok |
| This recipe appears in: | Seriously Asian: 'The Wei Chuan Cookbook' Was My 'Joy of Cooking' |
Ingredients
- 1 pound shrimp, shell-on
- 1 tablespoon cornstarch, for coating the shrimp
- Oil for deep-frying, about one quart
- 2 tablespoons chopped green onion
- 1 tablespoon chopped ginger
- Several cloves chopped garlic
- 1 tablespoon hot bean paste
- 1 tablespoon rice wine
- 1/2 cup ketchup
- 1 teaspoon salt
- 2 tablespoons sugar
- 1/2 teaspoon cornstarch
- 1 cup water
Procedures
-
1
Coat the shrimp with cornstarch and set aside. Meanwhile, heat the oil in the wok.
-
2
Deep fry the shrimp for two minutes or less, until the shells are golden brown
-
3
Remove the shrimp from the wok and pour off all but a tablespoon of the oil. Stir-fry the garlic, green onion, and ginger for a minute, then add the rest of the ingredients to the wok. Let the sauce boil down until it's thick and syrupy, about five minutes.
-
4
Reintroduce the shrimp to the wok and stir around to coat the shrimp in the sauce. Serve immediately.
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