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.
Print
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 pound large shrimp (21 to 25 shrimp per pound), peeled
  • 1 egg white
  • 1/4 cup cornstarch
  • 1 to 2 tablespoons water
  • 2 cups plus 1 tablespoon vegetable oil
Sauce:
  • 1/4 cup chicken broth
  • 1/4 cup apple cider vinegar
  • 1/4 cup ketchup
  • 3 tablespoons black soy sauce
  • 2 tablespoons dry sherry
  • 8 garlic cloves, crushed and finely minced
  • 2 tablespoons finely minced fresh ginger
  • 5 tablespoons sugar
  • 1 teaspoon chili paste, or to taste and tolerance
  • 1/2 cup sliced fresh water chestnuts, optional
  • 1 tablespoons cornstarch mixed with 3 tablespoons cold water
  • 1/2 cup sliced scallions, on the diagonal in 1/2-inch pieces

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.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Shrimp with Garlic Sauce

Recipe courtesy of Brian Boitano

Shrimp and Scallops in Garlic Cream Sauce

Grilled Garlic Shrimp with Romesco Sauce

Recipe courtesy of Kelsey Nixon

Shrimp and Chorizo in Garlic Sauce

Recipe courtesy of Sunny Anderson

Taylor's Shrimp with Spaghetti in Garlic-Butter Sauce

Crispy Benne Seed Shrimp with Sweet Mustard and Hot Chile Garlic Sauces

Garlic Basil Shrimp

Recipe courtesy of Ellie Krieger

Baja Garlic Shrimp

Recipe courtesy of Marcela Valladolid

On TV

The Grill Iron

7:30am | 6:30c

The Grill Iron

8:30am | 7:30c

The Grill Iron

9:30am | 8:30c

Top 5 Restaurants

10:30am | 9:30c

Guilty Pleasures

11:30am | 10:30c

Guilty Pleasures

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Unwrapped 2.0

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c