Recipes from China :: Chinese Main Dish Seafood
1 lb. fresh large shrimp
1 egg white
2 tsp. cornstarch
1 tsp. salt
1 c. canola (or other vegetable) oil
1 c. finely chopped yellow onions
1 tsp. curry powder
1/4 tsp. sugar
1/4 tsp. Chinese chili powder
1/4 c. cream
2 Tbsp. American-style barbecue sauce or satay sauce
1 small red bell pepper, seeded and cut into thin slices
1/2 c. brandy, if desired
Remove shells from shrimp. Cut each shrimp down the back using point of small sharp knife. Remove vein. Rinse shrimp and pat dry with paper toweling. Combine egg white, cornstarch and salt in bowl. Mix well. Mix in shrimp. Let stand 1 hour.
Heat oil in wok over med.-high heat until it reaches 375 degrees fahrenheit. Add shrimp, one at a time, to oil (cook only half at a time). Fry until golden, about 2 mins. Drain on absorbent paper.
Remove all but 2 Tbsp. of the oil from wok. Stir fry onions, curry powder, sugar and chili powder in the oil 2 mins. Add shrimp. Stir fry 1 minute. Add cream and barbecue sauce. Cook and stir 1 minute. Mix in red pepper. Remove from heat.
Arrange shrimp on serving platter and spoon sauce over shrimp. If desired, heat brandy in small saucepan just until warm and pour into small metal bowl. Place bowl on serving plate with shrimp. Carefully ignite brandy using long wooden match. Hold shrimp over flame for a few seconds.
