Amazing signature recipe from Genghis Cohen Chinese Restaurant in Hollywood.

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Name: Genghis Cohen Crackerjack Shrimp
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Chinese
Ingredients: 1 pound Medium shrimp; 1 cup corn starch; 2 cups cottonseed or peanut oil; 2 cups shredded lettuce; 1 tablespoon Shaoshing wine or Sherry; 1/2 teaspoon salt; 1 small egg white beaten; 1 tablespoon Corn starch; 1/2 teaspoon oil; 1 tablespoon catsup; 1 tablespoon chicken broth; 2 tablespoons sugar; 1/2 teaspoon Chili paste; 3 cloves garlic thinly slice; 1/2 teaspoon ginger root chopped

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INGREDIENTS

1 pound Medium shrimp
1 cup corn starch
2 cups cottonseed or peanut oil
2 cups shredded lettuce
Marinade
1 tablespoon Shaoshing wine or Sherry
1/2 teaspoon salt
1 small egg white ; beaten
1 tablespoon Corn starch
1/2 teaspoon oil
Ginger Sauce
1 tablespoon catsup
1 tablespoon chicken broth
2 tablespoons sugar
1/2 teaspoon Chili paste
3 cloves garlic ; thinly slice
1/2 teaspoon ginger root ; chopped

Servings

INSTRUCTIONS

Shell and devein shrimp. Rinse in cold water and pat dry.

Mix marinade ingredients. Place shrimp in Marinade for 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.

Ginger Sauce

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

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.

Serve with rice.

NOTES

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Genghis Cohen Crackerjack Shrimp

1 pound Medium shrimp
1 cup corn starch
2 cups cottonseed or peanut oil
2 cups shredded lettuce
 Marinade
1 tablespoon Shaoshing wine or Sherry
1/2 teaspoon salt
1 small egg white beaten
1 tablespoon Corn starch
1/2 teaspoon oil
 Ginger Sauce
1 tablespoon catsup
1 tablespoon chicken broth
2 tablespoons sugar
1/2 teaspoon Chili paste
3 cloves garlic thinly slice
1/2 teaspoon ginger root chopped

Shell and devein shrimp. Rinse in cold water and pat dry. 
Mix marinade ingredients.  Place shrimp in Marinade for 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.

Ginger Sauce
Combine catsup, chicken broth, sugar, chili paste, garlic and ginger.

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.

Serve with rice.

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Nutrition

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Serving Size: 1 Serving (1547g)
Recipe Makes: 6 Servings

Calories: 6975
Calories from Fat: 3914 (56%)

Amt Per Serving		% DV

	Total Fat 434.9g	580 %
	Saturated Fat 257g	1285 %
	Monounsaturated Fat 143.8g
	Polyunsanturated Fat 14.5g
Cholesterol 128.5mg		40 %
Sodium 1668.2mg		58 %
Potassium 5409mg		142 %
Total Carbohydrate 904g		266 %
	Dietary Fiber 84.6g	338 %
	Sugars, other 819.4g
Protein 75.8g		108 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6975

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