Slippery Shrimp

Here is an excellent recipe--Mom, Dad, Alison, & Tobin will recognize the finished product from Yang Chow in Chinatown.

I made it last night for Beatta and myself, and it was great! It's extremely unhealthy--even won an award in LA for being among the most unhealthy in it's class...but that is no reason not to partake...

Slippery Shrimp
(2-4 Servings)

Ingredients
1 pound large shrimp
1/4 cup plus 2 teaspoons cornstarch
1/4 cup plus 2 teaspoons water
2 cups oil
2 large cloves garlic, minced
1/2 teaspoon minced ginger root
1/2 teaspoon red pepper flakes (ok to sub cayenne)
1 tablespoon ketchup
1 tablespoon white vinegar
1 tablespoon white wine
1 1/2 tablespoon sugar or Splenda
1/2 teaspoon salt
4 green onions, sliced

Preparation:
1. Peel, de-vein, and butterfly the shrimp.
2. Mix the shrimp with 1/4 cup cornstarch to completely coat the shrimp.
3. Combine the remaining 2 teaspoons cornstarch with 2 teaspoons water in a bowl and set aside.
4. Pour the oil into a wok and heat over medium heat until hot. Add the shrimp and deep fry until golden about 45 seconds.
5. Place shrimp aside and drain the oil from wok, leaving 1 tablespoon. Reheat the wok and stir-fry the garlic, ginger, and red pepper. Stir for a few seconds, then add the ketchup, vinegar, wine, sugar, salt 1/4 cup water, and the reserved cornstarch mixture. Cook and stir until the sauce is thick (this won't take very long...it was almost instantaneous for me).
6. Add the shrimp, toss until covered with sauce. Add the green onions and serve with rice.