Shrimp in Hoisin and Garlic Sauce


Preparation info
  • They serve

    2 to 3

    as a main course with rice and a light stir-fried vegetable or salad.
    Appears in

    By Irene Kuo

    Published 1977

    • About

    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.


    • 1 pound large shrimp, about 24


    Preparations and Sauce-Making

    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