Batter:
1-2 lbs uncooked shrimp *The larger the better
cornstarch
2 tsp water
2 tsp soy sauce
1 egg yolk beaten
1 tsp sesame oil
veg oil for deep frying
Honey Garlic Sauce
2 Tbls Honey
2 Tbls shao hsing wine or dry sherry (I used white wine)
2 cloves garlic finely chopped
5 tsps soy sauce
-Peel, de-vein shrimp leaving tails intact
-mix water, soy sauce, egg, and sesame oil...add cornstarch to make a batter thick enough to coat the shrimp. Add shrimp.
-Combine honey and garlic sauce ingredients and set aside.
-Heat oil in wok (or deep fryer), add shrimp and cook till golden. Remove and drain on paper towel.
-drain oil from wok and wipe clean. Heat wok, add honey sauce and simmer (Dont burn it!) for 90 secs.
-Add cooked shrimp and stir for 30 secs.
***Serves 4
*Option: A splash of hot chili sauce works nicely in both the batter and sauce
1-2 lbs uncooked shrimp *The larger the better
cornstarch
2 tsp water
2 tsp soy sauce
1 egg yolk beaten
1 tsp sesame oil
veg oil for deep frying
Honey Garlic Sauce
2 Tbls Honey
2 Tbls shao hsing wine or dry sherry (I used white wine)
2 cloves garlic finely chopped
5 tsps soy sauce
-Peel, de-vein shrimp leaving tails intact
-mix water, soy sauce, egg, and sesame oil...add cornstarch to make a batter thick enough to coat the shrimp. Add shrimp.
-Combine honey and garlic sauce ingredients and set aside.
-Heat oil in wok (or deep fryer), add shrimp and cook till golden. Remove and drain on paper towel.
-drain oil from wok and wipe clean. Heat wok, add honey sauce and simmer (Dont burn it!) for 90 secs.
-Add cooked shrimp and stir for 30 secs.
***Serves 4
*Option: A splash of hot chili sauce works nicely in both the batter and sauce
