Chinese Ginger Shrimp
30m
Prep Time
15m
Cook Time
4
Servings
These sweet and spicy shrimp are the perfect light meal or great served as an appetizer. Another recipe developed just for us by Amy Thielen.
These sweet and spicy shrimp are the perfect light meal or great served as an appetizer. Another recipe developed just for us by Amy Thielen.
Ingredients
COPY INGREDIENTS
1 pound shrimp, 21/30 size, peeled and deveined1/4 teaspoon kosher salt1/4 teaspoon freshly ground black pepper2 teaspoons Red Gold® Sriracha Hot Chili Sauce Ketchup 20oz, plus 1/4 cup1 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
Instructions
- 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.
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