first prepare the sauce
combine the cornstarch and cold water in a small saucepan
stir until the cornstarch dissolves
add the vinegar, brown sugar, and salt
stirring constantly, cook over moderate heat until the sauce comes to a boil and thickens
remove the pan from the heat and cover to keep the sauce warm
prepare the shrimp
shell the shrimp, but leave the last shell segment and the tail attached
with the small, sharp knife, devein and partially butterfly the shrimp by making a deep incision along their outer curves and lifting out the black or white intestinal vein with the point of the knife
wash the shrimp under the cold water and pat them dry with paper towels
sprinkle them inside and out with the salt and a few grindings of pepper
preheat the oven to the lowest point
line a large shallow baking pan with paper towels
set the pan in the middle of the oven
in a deep bowl, combine the flour, warm water and vegetable oil,
stirring until the ingredients to form a smooth creamy batter (do not beat or over stir)
beat the egg white until it is stiff enough to form stiff peaks on the beater
with a rubber spatula, gently but thoroughly fold the white into the batter
pour vegetable oil to a depth of 1/2 inch into a 10-12 inch skillet
heat the oil over high heat until a light haze forms above it.
with tongs or a slotted spoon, immerse one shrimp at a time in the batter to coat it thickly
then drop it immediately into the hot oil
fry the shrimp 3-4 at a time turning them once for about 2-3 minutes or until they are golden brown and crisp on both sides
After they brown, transfer them to the lined baking pan to keep warm
to serve, arrange the shrimp on a heated platter,
warm the sauce briefly if it has cooled and serve it in a small bowl.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (169g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 49 (24%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 36.5mg||11 %|
|Sodium 51.5mg||2 %|
|Potassium 93.8mg||2 %|
|Total Carbohydrate 29.8g||9 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 29.1g|
|Protein 8.1g||12 %|
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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.
Calories per serving: 205
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