Yang Chow slippery shrimp
Source of Recipe
Yang Chow, Los Angeles
Recipe Introduction
This slightly sweet, slightly spicy shrimp dish was introduced
at the original Yang Chow, which opened in Chinatown in downtown Los Angeles in
1977. It is also on the menu at the two other Yang Chows in Canoga Park and
Pasadena.
Servings: 4
List of Ingredients
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
Recipe
1. Peel, devein and butterfly the shrimp.
2. In a bowl, mix the shrimp with one-quarter cup -cornstarch to completely
coat the shrimp.
3. Combine the remaining 2 teaspoons cornstarch with 2 teaspoons water in a
bowl and set aside.
4. 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.
5. 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.
6. Add the shrimp; toss until covered with sauce. Add the green onions,
stir, turn out onto a platter and serve.
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