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Fish and Shellfish, Healthy Eating, Mains

Yang Chow slippery shrimp

Yang Chow slippery shrimp
Bryan Chan / Los Angeles Times

Dear SOS: I am a second-year college student at the University of Arizona, and I miss the fabulous taste of slippery shrimp served at Yang Chow restaurant in Pasadena. Whenever I get a chance to come home, I call my ... Read more

Total time: 25 minutes | Serves 4
  • 1 pound large shrimp
  • 1/4 cup plus 2 teaspoons cornstarch
  • 1/4 cup plus 2 teaspoons water
  • 2 cups oil
  • 2 large cloves garlic, minced
  • 1/2 teaspoon minced ginger root
  • 1/2 teaspoon cayenne
  • 1 tablespoon tomato sauce or ketchup
  • 1 tablespoon white vinegar
  • 1 tablespoon white wine
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon salt
  • 4 green onions, sliced

Step 1Peel, devein and butterfly the shrimp.

Step 2In a bowl, mix the shrimp with one-quarter cup -cornstarch to completely coat the shrimp.

Step 3Combine the remaining 2 teaspoons cornstarch with 2 teaspoons water in a bowl and set aside.

Step 4Pour the oil into a skillet or wok and heat over medium heat until hot. Add the shrimp and deep-fry until golden, about 45 seconds.

Step 5Remove the shrimp and drain the oil from the wok, leaving 1 tablespoon for stir-frying. Reheat the wok. Add the garlic, ginger and cayenne. Stir for a few seconds, then add the tomato sauce, vinegar, wine, sugar, salt, one-quarter cup water and the reserved cornstarch mixture. Cook and stir until the sauce is thick.

Step 6Add the shrimp; toss until covered with sauce. Add the green onions, stir, turn out onto a platter and serve.


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