The Thursday Gourmet9 April, 2009
I never said it would be every Thursday, did I?
Anyway, here is a quick and elegant meal. It looks much more difficult to make that it really is.
You’ll need about 4 to 6 ounces of shrimp per person (you metric folk can figure that one out on your own (we in America don’t cotton to foreign ‘rulers’, ya know)).
For a pound of shrimp, mix
1/2 cup corn starch
3 Tablespoons powdered ginger
2 teaspoons powdered or granulated garlic (not garlic salt)
1/2 teaspoon sweet smoked paprika
1/2 teaspoon white pepper
Mix the dry ingredients together and place in a zipper-close plastic bag (1/2 gallon size). Clean the shrimp (shell but leave the tails on; gut the shrimp by cutting the back and removing the vein). Rinse in cold water and pat gently to dry (they should be slightly moist, but no standing water).
1/2 cup peanut or canola oil
in a wok (or high-sided fry pan) and heat the oil over medium heat.
Place the shrimp in the bag with the dry ingredients and close the bag almost all the way. Then (make sure your guests aren’t watching while you do this) gently blow in the open corner to inflate the bag. Seal and toss the bag between your hands until the shrimp are coated. Remove the shrimp and let the loose powder fall back into the bag.
Fry the shrimp (in the hot oil (duh)) a few at a time until the shrimp are a nice bright pink and the coating has become clear.
Drain on paper towels and serve hot with hoi sin sauce, good duck sauce, or a vinegar chili dip as an appetizer.
These can also be tossed with stir-fried veggies in a ginger garlic sauce an served over rice for a meal.