Chinese Popcorn (Sweet and Pungent Shrimp) - BigOven 66432
Chinese Popcorn (Sweet and Pungent Shrimp)

Chinese Popcorn (Sweet and Pungent Shrimp)

Ready in 45 minutes
7 review(s) averaging 5. 83% would make again

Top-ranked recipe named "Chinese Popcorn (Sweet and Pungent Shrimp)"

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Try this Chinese Popcorn (Sweet and Pungent Shrimp) recipe, or contribute your own. "Shrimp" and "Ginger" are two tags used to describe Chinese Popcorn (Sweet and Pungent Shrimp).

"I made this tonight and it was excellent. I actually made a pound of shrimp as directed and then also did a couple pounds of chicken breast cut into bite-size chunks. The sauce works equally well on the chicken. A word of warning to anyone contemplating this, the sauce is pretty spicy. The next time I make it I'll reduce the red pepper by about half. Also, the end of the sauce recipe says to add the sherry mixture but it never tells you waht the sherry mixture is. I took a guess they meant to mix the sherry with the corn starch, that's what I did and it seemed to come out fine."

- Gdl

Ingredients

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1 lb Raw shrimp
1/2 Egg white; beaten
1 c Cornstarch
1/2 ts Salt
3
4 c Oil; for deep frying
Green onions; for garnish
SWEET AND PUNGENT SAUCE
4 1/2 tb Sugar
4 1/2 tb Catsup
1/4 c Vinegar
1/2 ts Salt
1 tb Sherry
1/2 ts Cornstarch
1 ts Vegetable oil
2 lg Garlic; minced
3/4 ts fresh ginger root; Minced
1 tb green onion; Chopped
1 ts Crushed red pepper
1 ts Lemon zest
1 ts Orange zest

Original recipe makes 4

Servings  

Preparation

A reader who requested the recipe for a sweet and pungent shrimp from the Panda Inn in Pasadena won the everlasting thanks of our tasting panel. Because its as impossible to eat just one of these as it is to eat a single kernel of popcorn, the recipe is often called Chinese popcorn.

Peel and devein the shrimp. Slice in halves lengthwise. Rinse well and pat dry. Add the egg white to the shrimp and mix well. Mix 1-1/2tablespoons cornstarch with salt and add to shrimp. Stir to coat well. Add 1-1/2 tablespoons oil and mix well again. Place the shrimp in a bowl and refrigerate at least 2 hours.Remove the shrimp and dust with remaining cornstarch. Shrimp should be dry to the touch. Heat the remaining oil in a large wok to 350 to 375 degrees. Fry the shrimp 1-1/2 to 2 minutes until crisp, being careful to separate them with a long- handled wooden spoon or chopsticks to prevent sticking. It may be necessary to fry the shrimp in several batches.

When done, remove the shrimp with a slotted spoon and drain well. Combine the shrimp and the sweet and pungent sauce and toss quickly to coat. Immediately turn out onto a platter and sprinkle with finely chopped green onions.

SWEET AND PUNGENT SAUCE: Combine the sugar, catsup, vinegar, and salt, and set aside. Heat the oil in a wok. Add the garlic, ginger, green onion, red pepper, and zests of lemon and orange; cook 30 seconds. Stir in the sugar-catsup mixture. Immediately add the sherry mixture and cook until slightly thickened.

Verified by stevemur

This is my photo, but not my recipe, CCheryl photo by CCheryl CCheryl

Calories Per Serving: 2351 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Fantastic. I made it with fried rice and poured the sauce over everything
Mistikaldarkhope 1 year ago
A bit time consuming but totally worth the effort! yum yum yum!
Rei333 4 years ago
I made this tonight and it was excellent. I actually made a pound of shrimp as directed and then also did a couple pounds of chicken breast cut into bite-size chunks. The sauce works equally well on the chicken. A word of warning to anyone contemplating this, the sauce is pretty spicy. The next time I make it I'll reduce the red pepper by about half. Also, the end of the sauce recipe says to add the sherry mixture but it never tells you waht the sherry mixture is. I took a guess they meant to mix the sherry with the corn starch, that's what I did and it seemed to come out fine.
Gdl 4 years ago
this was really good,i added some panko bread crumbs and also sprinkled them with parmesan and cayenne pepper, and made a tartar sauce to go with them, alls i can say is YUMMERZ,thanks for the recipe,
CCheryl 5 years ago
[I made edits to this recipe.]
stevemur 7 years ago
These are appropriately named. Hubby and 1 friend ate the entire batch in one sitting as an appetizer while waiting for dinner. I didn't read the recipe closely enough and missed the part about letting the shrimp sit in the refrigerator for 2 hours. I put them in the freezer for about 1/2 hour instead. Still seemed to work well.
jfitch 7 years ago
These are appropriately named. Hubby and 1 friend ate the entire batch in one sitting as an appetizer while waiting for dinner.
jfitch 7 years ago
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