| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Oil,, for frying |
| 1/2 |
c |
Soy sauce |
| 1/4 |
c |
Rice wine vinegar |
| 1 |
ts |
Finely-minced ginger |
| 1/2 |
ts |
Chili oil |
| 2 |
tb |
Thinly-shaved scallions, plus extra, for garnish |
| 1 |
c |
Flour |
| 2 |
tb |
Cornstarch |
| 6 |
|
Egg whites |
| 1 |
c |
Kosher salt and 1/2 cup coarse-cracked black pepper |
| 1 |
lb |
Large shrimp, shell-on, split down back, and deveined |
INSTRUCTIONS
Slowly heat oil in a wok or large skillet. In a small bowl combine next 5
ingredients for sauce. In 3 bowls, combine flour and cornstarch in first;
beat egg whites with a fork until loose in second; mix salt and pepper in
third. Dip shrimp first in flour mixture, shaking off excess; dip in egg
whites, allowing excess to drip off. Lightly roll in salt mixture and add
immediately to hot oil. Fry on all sides, remove and drain on paper towels.
Serve with sauce, garnished with extra scallions.
Yield: 12 to 15 shrimp
Posted to MC-Recipe Digest V1 #326
Recipe by: ESSENCE OF EMERIL SHOW#EE086
From: Meg Antczak <meginny@frontiernet.net>
Date: Mon, 2 Dec 1996 08:25:49 -0500
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