Serves 4


  • 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


Beat the egg white in a large bowl until foamy. Add Tbsp. of the soy sauce, 2 tablespoons of the sherry, and 1 Tbsp. 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 tsp. 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 tablespoons sherry, the broth, sugar, sesame oil, and remaining 1 Tbsp. 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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