Patricia Heaton's Food for Family and Friends by Patricia Heaton

Author:Patricia Heaton
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2017-11-15T05:00:00+00:00

1.Beat the egg white in a large bowl until foamy. Add 2 tablespoons of the soy sauce, 2 tablespoons of the sherry, and 1 tablespoon of the cornstarch. Whisk to blend. Add the shrimp to the bowl. Cover and refrigerate for 15 minutes.

2.Combine the ½ cup cornstarch, the baking powder, baking soda, and salt in a shallow bowl. Whisk to blend.

3.Line a plate with paper towels. Fill a deep skillet with ¼ inch canola oil. Heat until shimmering. Working one piece at a time, take a shrimp from the marinade, shaking off any excess liquid, dredge it through the flour mixture, then add to the hot oil. Cook, turning once, until lightly golden and crisp, 2 to 3 minutes. Transfer to the paper towel–lined plate to drain. Repeat until all the shrimp are cooked.

4.Heat 2 teaspoons of the canola oil in a second large skillet over medium heat. Add the garlic, ginger, scallions, and red pepper flakes and sauté until fragrant and softened, about 2 minutes.

5.In a small bowl, combine the remaining 2 tablespoons soy sauce and 2 tablespoons sherry, the broth, sugar, sesame oil, and remaining 1 tablespoon cornstarch and whisk until blended and smooth. Stir the sauce into the garlic-ginger mixture. Bring to a boil, then cook for 1 minute. Remove the pan from the heat and stir in the shrimp. Serve hot, with rice, if desired.

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