Recipes from China :: Chinese Main Dish Seafood
When deep-fried, the jumbo shrimp rolled in chopped nuts look like small dragons.
Marinade
2 Tbsp. soy sauce
1/4 c. rice wine
1 clove garlic, sliced
1 Tbsp. freshly grated ginger
2 tsp. sesame oil
1 tsp. pepper
Batter
2 eggs
1 c. water
3/4 c. flour
1/4 c. cornstarch
1/2 c. sliced almonds
1/2 c. chopped cashews
Oil for deep frying
Sweet and Sour Sauce
1 c. pineapple juice
3/4 c. cider vinegar
3/4 c. sugar
1 Tbsp. soy sauce
2 tsp. fresh ginger
2 Tbsp. catsup
2 tsp. sesame oil
1/4 c. water mixed with 3 Tbsp. cornstarch
Peel and devein shrimp, leaving the "boots" on (the "boots" are the last joint of the tail shell with the two fins at the end).
Mix marinade in a bowl and add shrimp. Marinate for one hour.
Mix ingredients for batter, except nuts.
Heat oil for deep frying to about 325 degrees. Hold shrimp by the boots and dip in batter let excess run of, roll in nuts and deep fry until cooked through, three to four mins. Drain on paper towels.
For sweet and sour sauce: Mix water and corn starch in small bowl. In a nonreactive saucepan bring remaining ingredients to a boil. Whisk in cornstarch/water mix (it will thicken instantly).
Serve with fried rice and stir fried vegetables.
Yields 4 servings.
