Today’s Secret Recipe comes from Yang Chow restaurant in Pasadena, California. This family-run Chinatown fixture serves Mandarin and Sichuan cuisine. One of there most famous dishes is the slippery shrimp. Delicious shrimp lightly battered and served in a spicy and tangy sauce.
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Yang Chow Slippery Shrimp
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- 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
Peel, devein and butterfly the shrimp.
In a bowl, mix the shrimp with one-quarter cup -cornstarch to completely coat the shrimp.
Combine the remaining 2 teaspoons cornstarch with 2 teaspoons water in a bowl and set aside.
Pour 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.
Remove 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.
Add the shrimp; toss until covered with sauce. Add the green onions, stir, turn out onto a platter and serve.
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Source: LA Times
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