2 to 3as a main course with rice and a light stir-fried vegetable or salad.
By Irene Kuo
Shrimp shallow-fry extremely well, especially with the shells on. Here they are marinated, rolled in cornstarch, and shallow-fried until crusty outside but extremely tender inside. Covered with a rich sauce, they are absolutely delicious.
For shell-on shrimp, you should always select shrimp that do not have obvious black veins, since you can’t devein them. The vein is tasteless, however.
Remove the legs and rinse the shrimp in cold water; pat them dry thoroughly. Place them in a bowl and toss with the marinade and let them marinate for about 15 minutes. Pile the cornstarch on a pla