Panda Inn'S Sweet And Pungent Shrimp - cooking recipe

Ingredients

1 lb raw shrimp
1 egg white, beaten
1 cup cornstarch
1 1/2 tablespoons oil
1/2 teaspoon salt
5 tablespoons sugar
5 tablespoons catsup
1/4 cup vinegar
1/2 teaspoon salt
1 tablespoon sherry wine
1/2 teaspoon cornstarch
1 teaspoon oil
2 garlic cloves, minced
1/4 teaspoon minced fresh ginger
5 tablespoons green onions, chopped
1 teaspoon crushed red pepper flakes
1 teaspoon lemon zest
1 teaspoon orange zest

Preparation

Peel and devein shrimp.
Slice in halve lengthwise.
Rinse well pat dry.
Add the egg white to shrimp mix well.
Mix 1 1/2 tablespoons cornstarch with 1/2 teaspoon salt.
Add to the shrimp.
Stir to coat well.
Add 1 1/2 tablespoon oil and mix well again.
Refrigerate at least 2 hours.
Remove the shrimp and dust with remaining cornstarch.
Shrimp should be dry to the touch.
Heat fryer to 350\u00b0F; shake off excess cornstarch and separate shrimp.
Fry till golden brown.
Combine the shrimp with the sauce and toss quickly to coat.
To make the sauce: Combine the sugar, salt, vinegar and catsup; set aside.
Mix the sherry and cornstarch; set aside.
Heat 1 teaspoon oil in the wok.
Add garlic, ginger, zests, green onion and red pepper.
Cook 30 seconds; stir in catsup mix.
Immediately add sherry mixture and cook till slightly thickened.