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Shrimp in Garlic Sauce

Serves 2-4
Courtesy of Panda Express
Main Ingredients
  • 8 ounces shrimp
  • 3 cups vegetable oil
  • 1 teaspoons sesame oil
Marinade :
  • 1/2 teaspoon salt
  • 1/2 teaspoon egg white
  • 2 tablespoons cornstarch
  • 1 tablespoon oil
Garlic Sauce Mixture:
  • 1/8 cup Lee Kum Kee soy sauce
  • 1/8 cup sugar
  • 1/8 cup lemon juice
  • 1 tablespoon cooking wine
  • 1/8 cup seafood stock or water
  • 1 1/2 teaspoons cornstarch
Group 1
  • 6 ounces sugar peas
  • 3 ounces sliced water chestnuts
  • 2 ounces diced red bell pepper (1 inch x 1 inch)
  • 1 ounce wood ear mushrooms
Group 2
  • 1 teaspoon chili paste
  • 1 teaspoon minced ginger
  • 2 teaspoons minced fresh garlic                                                                                                         Directions:
  • Clean, peel and de-vein the shrimp. Use a thick paper towel to try off any excess water.
  • Combine marinade ingredients in a bowl, mix well and marinate the shrimp for 2 hours in a refrigerator.
  • Combine the garlic sauce mixture ingredients and set aside for future use.
  • Heat wok over high flame or heat for at least 20 seconds. Add 3 cups of oil and heat to 270 degrees.
  • Add the marinated shrimp to the wok and cook for about 30 seconds. Pour the shrimp and the oil out and drain the shrimp well.
  • Keep the remaining residual oil in the wok, then add Group 2 ingredients and cook for 10 seconds. Add the garlic sauce mixture and cook until it thickens.
  • Add Group 1 ingredients and cook for 15 seconds over high heat. (If you are unable to maintain the cooking temperature, additional cooking time may be necessary.)
  • Add the shrimp back into the wok and stir all ingredients thoroughly.
  • Sprinkle sesame oil on top. Ready to serve!
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