Stir Fried Shrimp In Garlic Sauce - cooking recipe

Ingredients

1 lb large shrimp, peeled & deveined (21-25 per pound)
1 egg white
1/4 cup cornstarch
1 -2 tablespoon water
2 cups vegetable oil
1 tablespoon vegetable oil
Sauce
1/4 cup chicken broth
1/4 cup apple cider vinegar
1/4 cup ketchup
3 tablespoons soy sauce
2 tablespoons dry sherry
8 garlic cloves, crushed and minced
2 tablespoons minced fresh ginger
5 tablespoons sugar
1 teaspoon chili paste (or to taste)
1/2 cup sliced fresh water chestnut
1 tablespoon cornstarch
3 tablespoons cold water
1/2 cup sliced scallion, cut in 1/2-inch pieces

Preparation

Butter fly the shrimp by cutting along the backside, but not all the way through.
Place the shrimp in a bowl and add the egg white, cornstarch and 1 to 2 tablespoons of water.
Mix well.
The consistency should be silky and the color milky.
In a large wok, heat 2 cups of the oil to 280 \u00b0.
Turn the shrimp gently in the poaching oil. When they are white and fluffy, remove them with a stainless steel strainer.
Place the cooked shrimp in a colander to drain.
In a small saucepan, mix the chicken broth, vinegar, ketchup, soy sauce, sherry, garlic, ginger, sugar, and chili paste.
Stir well.
Bring the garlic sauce to a boil and lower the heat to a simmer.
In a clean wok, heat the remaining tablespoon of oil to smoking.
Add the sliced water chestnuts and stir-fry for 30 seconds.
Add the garlic sauce, stir, and bring to a boil.
Mix together the cornstarch and cold water and stir the mixture into the wok and bring to a boil.
Stir until thickened and add the shrimp.
Toss and stir 3 times until well coated.
Stir in the sliced scallions and serve.