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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHINESE POPCORN (SWEET & 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

------------------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.
       __________________________________________________
  _______________
  
  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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