Recipe courtesy of Stuart Chang Berman
Shrimp in Garlic Sauce
Getting reviews...
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1291
- Total Fat
- 116 g
- Saturated Fat
- 8 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 20 g
- Protein
- 26 g
- Cholesterol
- 183 mg
- Sodium
- 971 mg
This is, by far and bar none, the most popular Chinese seafood dish I know. In fact, it is better than its restaurant counterpart because it uses real garlic, not dried garlic reconstituted in water.
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1291
- Total Fat
- 116 g
- Saturated Fat
- 8 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 20 g
- Protein
- 26 g
- Cholesterol
- 183 mg
- Sodium
- 971 mg
Ingredients
Sauce:
Directions
- Using a cleaver or knife, slice the shrimp from the back, leaving a small donut-like hole in the center, essentially butterflying the shrimp. Be careful not to cut all the way through the shrimp. Rinse away any veins under cold water. Drain well.
- Put the shrimp in a bowl and add the egg white, cornstarch and 1 to 2 tablespoons of water. Mix well. The consistency should be silky and the color milky.
- In a large wok, heat 2 cups of the oil to 280 degrees F, or place 1 shrimp in the oil and when bubbles rise from it like Champagne bubbles in a glass, add the rest of the shrimp. Turn the shrimp gently in the poaching oil. When they are white and fluffy, remove them with a stainless steel strainer or brass metal strainer. Put the cooked shrimp in a colander to drain.
- For the sauce. In a small saucepan, mix the chicken broth, vinegar, ketchup, soy sauce, sherry, garlic, ginger, sugar, and chili paste. Stir well. Bring the garlic sauce to a boil, lower the heat to a simmer.
- In a clean wok, heat the remaining 1 tablespoon of oil to smoking. Add the sliced water chestnuts and stir-fry for 30 seconds. Add the garlic sauce, stir, and bring to a boil. Stir in the cornstarch mixture and bring to a boil, stirring until thickened. Add the shrimp. Toss and stir 3 times until well coated. Stir in the sliced scallions and serve.
