General Tso's Shrimp Recipe
Photo: Ed Anderson
Serves 4
Ingredients
1 large egg white
1/4 cup soy sauce
1/4 cup sherry
1/2 cup plus 2 Tbsp. cornstarch
1 pound extra-large shrimp (26/30 count bag), shelled and deveined
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. sea salt
Canola oil
2 garlic cloves, chopped fine
One 1-inch piece of ginger, peeled and chopped fine
1 scallion, thinly sliced (white and light green parts only)
1/4 tsp. crushed red pepper flakes
6 Tbsp. vegetable or chicken broth
3 Tbsp. sugar
1 tsp. sesame oil
Cooked rice, for serving, optional
Directions
Beat the egg white in a large bowl until foamy. Add 2 Tbsp. of the soy sauce, 2 Tbsp. of the sherry and 1 tablespoon of the cornstarch. Whisk to blend. Add the shrimp to the bowl. Cover and refrigerate for 15 minutes.
Combine the 1/2 cup cornstarch, the baking powder, baking soda and salt in a shallow bowl. Whisk to blend.
Line a plate with paper towels. Fill a deep skillet with 1/4 inch canola oil. Heat until shimmering. Working one piece at a time, take a shrimp from the marinade, shaking off any excess liquid, dredge it through the flour mixture, then add to the hot oil. Cook, turning once, until lightly golden and crisp, 2 to 3 minutes. Transfer to the paper towel-lined plate to drain. Repeat until all the shrimp are cooked.
Heat 2 teaspoons of the canola oil in a second large skillet over medium heat. Add the garlic, ginger, scallions and red pepper flakes and sauté until fragrant and softened, about 2 minutes.
In a small bowl, combine the remaining 2 Tbsp. soy sauce and 2 Tbsp. sherry, the broth, sugar, sesame oil and remaining 1 tablespoon cornstarch and whisk until blended and smooth. Stir the sauce into the garlic-ginger mixture. Bring to a boil, then cook for 1 minute. Remove the pan from the heat and stir in the shrimp. Serve hot, with rice, if desired.
From Patricia Heaton's Food for Family and Friends by Patricia Heaton. Copyright © 2018 by Patricia Heaton. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
Ingredients
Directions
Beat the egg white in a large bowl until foamy. Add 2 Tbsp. of the soy sauce, 2 Tbsp. of the sherry and 1 tablespoon of the cornstarch. Whisk to blend. Add the shrimp to the bowl. Cover and refrigerate for 15 minutes.
Combine the 1/2 cup cornstarch, the baking powder, baking soda and salt in a shallow bowl. Whisk to blend.
Line a plate with paper towels. Fill a deep skillet with 1/4 inch canola oil. Heat until shimmering. Working one piece at a time, take a shrimp from the marinade, shaking off any excess liquid, dredge it through the flour mixture, then add to the hot oil. Cook, turning once, until lightly golden and crisp, 2 to 3 minutes. Transfer to the paper towel-lined plate to drain. Repeat until all the shrimp are cooked.
Heat 2 teaspoons of the canola oil in a second large skillet over medium heat. Add the garlic, ginger, scallions and red pepper flakes and sauté until fragrant and softened, about 2 minutes.
In a small bowl, combine the remaining 2 Tbsp. soy sauce and 2 Tbsp. sherry, the broth, sugar, sesame oil and remaining 1 tablespoon cornstarch and whisk until blended and smooth. Stir the sauce into the garlic-ginger mixture. Bring to a boil, then cook for 1 minute. Remove the pan from the heat and stir in the shrimp. Serve hot, with rice, if desired.
From Patricia Heaton's Food for Family and Friends by Patricia Heaton. Copyright © 2018 by Patricia Heaton. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
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