How to make it

  • Peel, devein & BUTTERFLY shrimp.
  • Mix the shrimp with 1/4 cup cornstarch to coat completely.
  • Combine remaining 2 teaspoons cornstarch with 2 teaspoons water in a bowl & set aside.
  • Pour the oil into a wok & heat over medium heat until hot. Add shrimp & deep-fry until golden; about 45 seconds.
  • Drain oil from wok, leaving 1 Tablespoon.
  • Reheat wok & stir-fry the ginger, garlic & red pepper.
  • Stir for a few seconds, then add ketchup, vinegar, wine, sugar, salt, 1/4 cup water & the reserved cornstarch.
  • Cook & stir until sauce is thick.
  • Add the shrimp & toss until covered with sauce. Add green onions & serve over steaming white rice.

Reviews & Comments 4

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    " It was excellent "
    brianna ate it and said...
    Sounds wonderful. '5'
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    " It was excellent "
    robertg ate it and said...
    Wonderful,wonderful,cant wait to try,thanks for a great post...Bob
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  • linebb956 10 years ago
    This looks outstanding... bookmarking now!
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    " It was excellent "
    invisiblechef ate it and said...
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