We got take out from Yang Chow and ordered their “famous” Slippery Shrimp”. It sounds really terrible, but I can assure you that it is addictive. It’s not a very glamorous Chinese restaurant, but this dish is a winner!
Yang Chow Slippery Shrimp
1 lb large shrimp
1/4 cup plus 2 tsp cornstarch
1/4 cup plus 2 tsp water
2 cups oil
2 large cloves garlic, minced
1/2 Tsp minced ginger root
1/2 tsp cayenne (ok to sub red pepper flakes)
1 Tbs ketchup
1 Tbs white vinegar
1 Tbs white wine
1 1/2 Tbs sugar
1/2 tsp salt
4 green onions, sliced
Peel, devein, and butterfly the shrimp.
Mix the shrimp with 1/4 cup cornstarch to completely coat the shrimp.
Combine the remaining 2 teaspoons cornstarch with 2 teaspoons water in a bowl and set aside.
Pour the oil into a wok and heat over medium heat until hot. Add the shrimp and deep fry until golden about 45 seconds.
Drain the oil from wok, leaving 1 Tbs. Reheat the wok and stir-fry the garlic, ginger, and red pepper. Stir for a few seconds, then add the ketchup, vinegar, wine, sugar, salt 1/4 cup water, and the reserved cornstarch mixture. Cook and stir until the sauce is thick.
Add the shrimp, toss until covered with sauce. Add the green onions and serve.