Ingredients: |
Ingredients: 1 pound fresh or frozen raw shrimp
1 egg, slightly beaten
1 T. cornstarch
1 tsp. dry white wine
1/2 tsp. soy sauce
1/4 tsp salt
1 medium carrot
1 small green pepper
2 T. sesame seeds
Vegetable oil
1/2 c. all-purpose flour
1/2 c. water
3 T. cornstarch
1 T. vegetable oil
1/2 tsp salt
1/2 tsp baking soda
1 c. sugar
1 c. chicken broth
3/4 c. white vinegar
1 T vegetable oil
2 tsp. soy sauce
1 clove garlic, finely chopped
1/4 c. cornstarch
1/4 c. cold water
1 can (8 1/4 oz.) pineapple chunks, drained
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Directions: |
Directions:Peel shrimp. (If shrimp is frozen, do not thaw; peel under running cold water.) Make a shallow cut lengthwise down back of each shrimp; wash out sand vein. Cut shrimp lengthwise into halves. Mix egg, 1 T. cornstarch, the wine, 1/2 tsp. soy sauce and 1/4 tsp. salt; stir in shrimp. Cover and refrigerate 10 minutes. Cut carrot diagonally into thin slices. Place carrot slices in boiling water. Cover and boil 1 minute; drain. Immediately rinse under running cold water; drain.
Cut green pepper into 1 inch pieces. Cook and stir sesame seeds in 8 inch skillet over medium-high heat until light brown about 2 minutes.
Heat vegetable oil (1 1/2 inches) in wok to 350º. Mix flour, 1/2 c. water, 3 T. cornstarch, 1 T. vegetable oil, 1/2 tsp. salt and the baking soda. Stir shrimp into batter until well coated. Fry 10 - 12 shrimp halves at a time until light brown, turning occasionally, 2 minutes. Drain on paper towel. Increase oil temperature to 375º . Fry shrimp all at one time until golden brown, about 1 minute. Drain on paper towel . Keep shrimp warm in 300º oven.
Heat sugar, chicken broth, vinegar, 1 T. vegetable oil, 2 tsp. soy sauce and the garlic to boiling in 2 qt. saucepan. Mix 1/4 c. cornstarch and 1/4 c. water; stir into sauce. Cook and stir until thickened, about 10 seconds. Stir in carrot, green pepper and pineapple. Heat to boiling; pour over shrimp. Sprinkle with sesame seeds. |
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