SLIPPERY SHRIMP

Slippery Shrimp image

Provided by Leslie in Texas

Categories Chinese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

2 lbs uncooked shrimp, peeled and deveined
6 tablespoons cornstarch, plus
4 teaspoons cornstarch
4 teaspoons water
1 cup corn oil or 1 cup vegetable oil
4 garlic cloves, minced
3 tablespoons sugar
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 cup tomato sauce
2 teaspoons unseasoned rice vinegar
2 teaspoons dry sherry
1 cup thinly sliced green onion
1 tablespoon thinly sliced green onion

Steps:

Mix shrimp and 6 tablespoons cornstarch in a large bowl to coat.
Mix remaining 4 teaspoons cornstarch and 4 teaspoons water in a small bowl to blend.
Heat oil in heavy large skillet or wok over high heat.
Working in batches, fry shrimp until cooked through and golden on both sides, about 3 minutes.
Using slotted spoon, transfer cooked shrimp to plate.
Drain all but 1 tablespoon oil from wok and heat over medium-high heat.
Add garlic, sugar,cayenne and salt; stir constantly until garlic begins to brown, about 15 seconds.
Add tomato sauce,vinegar,and sherry;stir water/cornstarch mixture if separated and add to sauce.
Cook until sauce boils and thickens, stirring constantly, about 1 minute.
Add reserved shrimp to sauce and stir to coat.
Remove from heat and add 1 cup green onions to sauce and toss.
Transfer to plate and sprinkle with remaining green onions and serve.