Shrimp in Hoisin and Garlic Sauce

Name: Shrimp in Hoisin and Garlic Sauce (乾煎蝦)
Yield: They serve 2 to 3 as a main course with rice and a light stir-fried vegetable or salad.
Cuisine: Chinese
Ingredients: 2 tablespoons oil; 4 large cloves garlic, lightly smashed and peeled; 1 teaspoon cornstarch dissolved in 1 tablespoon water and 1 tablespoon sesame oil; ¼ cup water; ½ teaspoon sugar; 2 tablespoons light soy sauce; 2 tablespoons catsup; 2 tablespoons hoisin sauce; 4 tablespoons oil; 1 pound large shrimp, about 24; ½ cup cornstarch; 1 tablespoon dry sherry; ¼ teaspoon salt; 1 teaspoon light soy sauce; Fresh coriander leaves or shredded scallions

乾煎蝦

Preparation info

They serve
2 to 3
as a main course with rice and a light stir-fried vegetable or salad.

Appears in

The Key to Chinese Cooking

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.

Ingredients

1 pound large shrimp, about 24

Asia
China
Main course

Method

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