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Chinese Recipe - Shrimp in Garlic Sauce

Serves 2-4

Courtesy of Panda Express

Main Ingredients

  • 8 ounces shrimp
  • 3 cups vegetable oil
  • 1 teaspoons sesame oil

Marinade :

  • 1/2 teaspoon salt
  • 1/2 teaspoon egg white
  • 2 tablespoons cornstarch
  • 1 tablespoon oil

Garlic Sauce Mixture:

  • 1/8 cup Lee Kum Kee soy sauce
  • 1/8 cup sugar
  • 1/8 cup lemon juice
  • 1 tablespoon cooking wine
  • 1/8 cup seafood stock or water
  • 1 1/2 teaspoons cornstarch

Group 1

  • 6 ounces sugar peas
  • 3 ounces sliced water chestnuts
  • 2 ounces diced red bell pepper (1 inch x 1 inch)
  • 1 ounce wood ear mushrooms

Group 2

  • 1 teaspoon chili paste
  • 1 teaspoon minced ginger
  • 2 teaspoons minced fresh garlic

Directions:

  1. Clean, peel and de-vein the shrimp. Use a thick paper towel to try off any excess water.
  2. Combine marinade ingredients in a bowl, mix well and marinate the shrimp for 2 hours in a refrigerator.
  3. Combine the garlic sauce mixture ingredients and set aside for future use.
  4. Heat wok over high flame or heat for at least 20 seconds. Add 3 cups of oil and heat to 270 degrees.
  5. Add the marinated shrimp to the wok and cook for about 30 seconds. Pour the shrimp and the oil out and drain the shrimp well.
  6. Keep the remaining residual oil in the wok, then add Group 2 ingredients and cook for 10 seconds. Add the garlic sauce mixture and cook until it thickens.
  7. Add Group 1 ingredients and cook for 15 seconds over high heat. (If you are unable to maintain the cooking temperature, additional cooking time may be necessary.)
  8. Add the shrimp back into the wok and stir all ingredients thoroughly.
  9. Sprinkle sesame oil on top. Ready to serve!

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Fried Shrimp Chinese Style, Fresh Squids with Onions, Fried Shrimps Balls, Deep-Dried Scallops recipe , Sea Cucumber with Brown Sauce recipe, Steamed Abalone recipe , Braised Sea Cucumbers in Brown Sauce, Fried Crab with Broccoli, Butter Prawn recipe, Fried Crab with Sauce, Stir Fried Squid with Leeks, Braised shrimp, Shrimp Toast

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Last Modified: 11/28/11.