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 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Shrimp Lo Mein

Recipe courtesy of Kelsey Nixon

Shrimp in Chipotle Sauce

Recipe courtesy of Ana Sofia Pelaez

Three Cup Chicken with Garlic Spinach

Recipe courtesy of Ching-He Huang

New Year Shrimp

Recipe courtesy of Ching-He Huang

Classic Shrimp Laksa with Rice Noodles

Recipe courtesy of Ching-He Huang

Shrimp, Crab and Lobster Linguine with White Sauce

Recipe courtesy of Food Network

Scallops in Garlic Butter Sauce Served over Fettuccine

Recipe courtesy of Patti LaBelle

Oyster Sauce Chicken with Bok Choy

Recipe courtesy of Ching-He Huang

On TV

UpRooted

7am | 6c

UpRooted

7:30am | 6:30c

UpRooted

8am | 7c

UpRooted

8:30am | 7:30c

UpRooted

9am | 8c

UpRooted

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Burgers, Brew & 'Que

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10pm | 9c

I Hart Food

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2am | 1c

I Hart Food

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

So Much Pretty Food Here