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 mom and ask if that can be our first meal. If you would try to locate the recipe so that we can make a modest effort in satisfying our shrimp fix, we would be ecstatic.
Dear K. Nissen: 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.
Total time: 25 minutes
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
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.
Each serving: 302 calories; 19 grams protein; 16 grams carbohydrates; 1 gram fiber; 18 grams fat; 3 grams saturated fat; 168 mg. cholesterol; 508 mg. sodium.