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Category: Fish and Shellfish

Genghis Cohen's Crackerjack Shrimp

Genghis Cohen's Crackerjack Shrimp
Luis Sinco / Los Angeles Times

Dear SOS: I have hunted high and low for an old SOS recipe for sauteed shrimp from Genghis Cohen restaurant in Los Angeles. It had a lot of garlic and a touch of heat. It was one of our very ... Read more

Total Time: 15 minutes, plus 30 minutes marinating | Serves 6
Note: Shaoxing wine is available at Asian markets.


  • 1 tablespoon Sherry or shaoxing wine
  • 1/2 teaspoon salt
  • 1 egg white, beaten
  • 1 cup plus 1 tablespoon cornstarch, divided
  • 1/2 tablespoon vegetable oil
  • 1 pound medium shrimp, peeled and deveined
  • 2 cups peanut oil

Step 1Combine the wine, salt, egg white, 1 tablespoon of cornstarch and the vegetable oil. Add the shrimp; marinate 30 minutes.

Step 2Place the remaining cornstarch in a bowl. Add the shrimp; toss well. Place the shrimp in a colander and shake to remove any excess cornstarch.

Step 3Heat a wok over high heat then add the peanut oil. Heat to 375 degrees. Drop half the shrimp into the oil and cook until light golden, 2 minutes. Remove with a slotted spoon and drain on paper towels. Cook the rest of the shrimp. Drain the oil from the wok.


  • 1 tablespoon ketchup
  • 1 tablespoon chicken broth
  • 2 tablespoons sugar
  • 1/2 teaspoon Asian chile sauce
  • 3 cloves garlic, thinly sliced
  • 1/2 teaspoon minced ginger root
  • Shrimp
  • 2 cups shredded lettuce
  • Heat the wok over high heat.

Step 1Combine the ketchup, chicken broth, sugar, chile sauce, garlic and ginger and add to the wok. Bring to a boil. Add the shrimp; toss to coat.

Step 2Divide the lettuce among 6 plates and top with the shrimp.

Each serving:
155 calories; 369 mg sodium; 111 mg cholesterol; 6 grams fat; 1 gram saturated fat; 11 grams carbohydrates; 13 grams protein; 0.27 gram fiber.
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