Name: Stir-Fried Shrimp with Two Flavors
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 1 tablespoon fresh lemon juice; Salt and cayenne pepper; 2 tablespoons potato starch or cornstarch; 1 large egg white; 1 tablespoon grape seed, corn, or other neutral oil, plus more for frying; 2 teaspoons white sesame seeds, toasted; ½ cup red wine vinegar, plus more to taste; ½ cup sugar; 1 tablespoon sweetened condensed milk; 2 teaspoons black sesame seeds, toasted; 24 large shrimp, peeled and deveined; Cayenne pepper; ½ cup mayonnaise; 1 tablespoon plus 1 teaspoon tomato paste; 1 teaspoon salt, or to taste

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

We’ve tweaked this classic-known as “yin-yang shrimp” in Cantonese, because of the two sauces’ contrasting colors–to make it easy and absolutely perfect. The crunchy shrimp with the two sauces is just irresistible. The combination of contrasting sesame seeds is a nice touch, but you can use only white if that’s what you have.

Ingredients

Shrimp

1 large egg white
2 tablespoons potato starch or cornstarch
1

Method

To make the shrimp: In a large bowl, beat the egg white with the starch, oil, and salt. Stir in the shrimp and set aside.
To make the tomato sauce: Put the vinegar, sugar, and tomato paste in a medium saucepan over medium-high heat. Stir until the sugar dissolves and bring to a boil; lower the heat and cook until the mixture is bubbly and syrupy a