FRIED SHRIMP WITH RED SAUCE

Fried Shrimp with Red Sauce image

Number Of Ingredients 20

1 pound raw medium shrimp (in shells)
1 egg slighty beaten
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 cup all-purpose flour
1/2 cup water
3 tablespoons cornstarch
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons sugar
1 teaspoon cornstarch
1 teaspoon water
vegetable oil
2 tablespoons vegetable oil
1 teaspoon finely chopped garlic
1/4 cup ketchup
1 cup chicken broth (see Soups: Chicken Broth)
2 teaspoons soy sauce
1 tablespoon , chopped green onion, (with top)

Steps:

Peel shrimp. Make a shallow cut lengthwise down back of each shrimp wash out vein. Pat dry with paper towels. Mix egg, 1 tablespoon cornstarch and 1/2 teaspoon salt in medium bowl stir in shrimp. Cover and refrigerate 10 minutes.Mix flour, 1/2 cup water, 3 tablespoons cornstarch, 1 tablespoon vegetable oil, 1/2 teaspoon salt and the baking soda in medium bowl. Stir shrimp into batter until well coated. Mix sugar, 1 teaspoon cornstarch and the water.Heat vegetable oil (2 inches) in wok to 350°. Fry shrimp, a few at a time, 2 minutes or until light brown, turning occasionally drain on paper towels. Increase oil temperature to 375°. Fry shrimp all at one time 1 minute or until golden brown drain on paper towels. Keep shrimp warm in 300° oven.Cook and stir 2 tablespoons vegetable oil, the garlic and ketchup in 1-quart saucepan 1 minute or until hot. Add broth heat to boiling. Add cornstarch mixture and soy sauce cook and stir 10 seconds or until thickened. Pour sauce over shrimp sprinkle with green onion.4 servingsFrom "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves