Sweet-and-Pungent Shrimp

* Exported from MasterCook *

Sweet-and-Pungent Shrimp

Recipe By : Gourmet 88, Burbank, CA
Serving Size : 6 Preparation Time :0:45
Categories : Chinese Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds shrimp -- peeled and deveined
1 egg white
1 teaspoon salt
1 teaspoon white wine
cornstarch
oil for deep frying
2 green onions -- chopped
**Pungent Sauce**
1 1/2 teaspoons onion -- chopped
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1/2 teaspoon hot chile paste
2 tablespoons catsup
2 tablespoons lemon juice
3 tablespoons sugar
2 tablespoons vinegar
1/4 teaspoon salt

Clean shrimp and pat dry. Beat egg white (save yolk for another use, if
desired) and add salt, wine and 1 1/2 teaspoons cornstarch. Add shrimp and
turn to coat well. Marinate at least 30 minutes.

Lightly coat shrimp in additional cornstarch. Heat oil for deep frying
until hot. Add shirmp and cook until shrimp is golden brown and crisp.
Remove shrimp and drain.

Clean pan. Add 2 tablespoons oil and heat until hot. Add chopped green
onions and Pungent Sauce. Add shrimp and toss unti heated through and well
coated with sauce.

Pungent Sauce:
Combine all ingredients and mix well. Makes about 2/3 cup.

Recipe from "Dear S.O.S.: Thirty Years of Recipe Requests to the Los
Angeles Times" by Rose Dosti
Serves 6

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