Name: Chinese Ginger Shrimp
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 1 pound shrimp, 21/30 size, peeled and deveined; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 teaspoons Red Gold Ketchup Sriracha Hot Chili Sauce 20oz, plus 1/4 cup; 1 egg white; 3 teaspoons grated ginger root; 1 1/2 cups cornstarch; 1 tablespoon sherry wine; 2 tablespoons sugar; 1 tablespoon unseasoned rice wine vinegar; 1 tablespoon sesame seeds; Peanut oil, for frying

Ingredients

1 pound shrimp, 21/30 size, peeled and deveined
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons Red Gold Ketchup Sriracha Hot Chili Sauce 20oz, plus 1/4 cup
1 egg white
3 teaspoons grated ginger root
1 1/2 cups cornstarch
1 tablespoon sherry wine
2 tablespoons sugar
1 tablespoon unseasoned rice wine vinegar
1 tablespoon sesame seeds
Peanut oil, for frying

Instructions

Step one

Thaw shrimp and pat dry with paper towel. In medium bowl, combine the shrimp, salt, pepper, 2 teaspoons ketchup, egg white and 1 teaspoon ginger. Stir to combine. Add shrimp to the marinade and cover for at least 30 minutes or as long as 3 hours.

Step two

Pour 4 inches of peanut oil into a small, high-sided pan and heat until the oil reaches 300º F to 325º F.

Step three

Pour cornstarch into a wide, shallow bowl. Drop the shrimp; shaking off any excess marinade, into the cornstarch and coat thickly. Fry the shrimp in three or four batches, cooking them just until they curl into a “c” shape and are crispy at the edges and pearly inside. Place the fried shrimp into a colander while cooking the rest of the shrimp.

Step four

Heat a large skillet over medium-high heat; add 1 tablespoon of peanut oil, then the 2 teaspoons ginger and cook, stirring until it sizzles. Add the remaining ketchup, sherry, sugar, rice wine vinegar, and sesame seeds. Cook for one minute, until thickened.