Chinese Ginger Shrimp
1 pound shrimp, 21/30 size, peeled and deveined1/4 teaspoon kosher salt1/4 teaspoon freshly ground black pepper1 egg white3 teaspoons grated ginger root1 1/2 cups cornstarch1 tablespoon sherry wine2 tablespoons sugar1 tablespoon unseasoned rice wine vinegar1 tablespoon sesame seedsPeanut oil, for frying
- Thaw shrimp and pat dry with paper towel. In medium bowl, combine the shrimp, salt, pepper, 2 teaspoons ketchup, egg white and 1 teaspoon ginger. Stir to combine. Add shrimp to the marinate and cover for at least 30 minutes or as long as 3 hours.
- Pour 4 inches of peanut oil into a small, high-sided pan and heat until the oil reaches 300º F to 325º F.
- Pour cornstarch into a wide, shallow bowl. Drop the shrimp; shaking off any excess marinade, into the cornstarch and coat thickly. Fry the shrimp in three or four batches, cooking them just until they curl into a "c" shape and are crispy at the edges and pearly inside. Place the fried shrimp into a colander while cooking the rest of the shrimp.
- Heat a large skillet over medium-high heat; add 1 tablespoon of peanut oil, then the 2 teaspoons ginger and cook, stirring until it sizzles. Add the remaining ketchup, sherry, sugar, rice wine vinegar, and sesame seeds. Cook for one minute, until thickened.
- Add the fried shrimp and toss just to coat the shrimp with the sauce. Immediately transfer shrimp to a serving platter.
- Serve with cooked white rice, for an entree, or with toothpicks for an appetizer.