Yield: 4 servings
Ingredients: 1 pound large shrimp; 1/4 cup plus 2 teaspoons cornstarch; 1/4 cup plus 2 teaspoons water; 2 cups oil; 2 large cloves garlic, minced; 1/2 teaspoon minced ginger root; 1/2 teaspoon cayenne (ok to sub red pepper flakes); 1 tablespoon ketchup; 1 tablespoon white vinegar; 1 tablespoon white wine; 1 1/2 tablespoon sugar or Splenda; 1/2 teaspoon salt; 4 green onions, sliced

Recipe information

Yield
4 servings

Ingredients

1 pound large shrimp

1/4 cup plus 2 teaspoons cornstarch

1/4 cup plus 2 teaspoons water

2 cups oil

2 large cloves garlic, minced

1/2 teaspoon minced ginger root

1/2 teaspoon cayenne (ok to sub red pepper flakes)

1 tablespoon ketchup

1 tablespoon white vinegar

1 tablespoon white wine

1 1/2 tablespoon sugar or Splenda

1/2 teaspoon salt

4 green onions, sliced

Preparation

Peel, devein, and BUTTERLFY 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 tablespoon. 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.

TagsChinese East Asian Asian Shellfish Seafood Stir-Fry Low Carb

Recipe notes

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