The shrimp in this dish is finger licking good. Leaving the shells on make the insides juicy and tender and the outside crispy. The best way to eat crispy shrimp is with chopsticks or fingers.
Serves 4 – 5.
1 lb raw, medium-sized shrimp
1/4 tsp ginger juice
1 TBS cornstarch
1 TBS dry sherry
3 cups salad oil
1 tsp salt
2 TBS chopped garlic
1/2 TBS chopped dried red
1 TBS minced green onion
Rinse shrimp and drain well. Do not remove shell. With scissors, cut off legs and open their backs. With knife, devein shrimp by making a cut down the back about 1/4″ deep. Lift out black vein with tip of knife.
Make ginger juice by pressing pieces of fresh ginger through a garlic press. Mix shrimp with ginger juice, cornstarch, and sherry in a bowl. Marinate for 20 minutes at room temperature.
Heat oil to 375 degrees F over high heat in a large wok. Fry shrimp for 1-1 1/2 minutes until shrimp turns pink and crispy. Remove shrimp with a strainer and drain on paper towels. Drain oil from wok.
Reheat same wok without oil over medium heat. Add salt, stir in garlic and dried red pepper, and cook until fragrant. Return shrimp to wok; toss to mix well. Garnish with green onion and serve hot. SHARE With Your Friends: