Advertisement

Yang Chow slippery shrimp

Time 25 minutes
Yields Serves 4
Yang Chow slippery shrimp
(Bryan Chan / Los Angeles Times)
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.


Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.