Recipe: Genghis Cohen’s Crackerjack Shrimp

1 pound shrimp (41 to 50)

Marinade for Shrimp

1 cup cornstarch


2 cups cottonseed or peanut oil

Ginger Sauce

2 cups shredded lettuce

Shell and devein shrimp. Rinse in cold water and pat dry. Place shrimp in Marinade for Shrimp 30 minutes.

Place cornstarch in bowl. Coat shrimp well with cornstarch, using colander to remove excess cornstarch from shrimp.

Heat wok until very hot, then add 2 cups oil. Heat to 375 degrees. Drop 1/2 shrimp into hot oil and cook 2 minutes. Remove with strainer and add remaining shrimp. Cook until golden. Drain.

Drain oil from wok (reserving for future use). Place Ginger Sauce in hot wok. Bring to boil. Add shrimp and toss to coat evenly with sauce. Pour shrimp mixture over lettuce. Makes 6 servings.

Marinade for Shrimp

1 tablespoon Shaoshing wine or Sherry

1/2 teaspoon salt

1 small egg white, beaten

1 tablespoon cornstarch

1/2 tablespoon oil

Combine wine, salt, beaten egg white, cornstarch and oil.

Ginger Sauce

1 tablespoon catsup

1 tablespoon chicken broth

2 tablespoons sugar

1/2 teaspoon chili sauce

3 cloves garlic, thinly sliced

1/2 teaspoon chopped ginger root

Combine catsup, chicken broth, sugar, chili sauce, garlic and ginger.