This is a recipe from the famous Chinese Restaurant in Chinatown section of Los Angeles.
- 2 lbs uncooked shrimp, peeled and deveined
- 6 tablespoons cornstarch, plus
- 4 teaspoons cornstarch
- 4 teaspoons water
- 1 cup corn oil or 1 cup vegetable oil
- 4 garlic cloves, minced
- 3 tablespoons sugar
- 1 teaspoon cayenne pepper
- 1?2 teaspoon salt
- 1?2 cup tomato sauce
- 2 teaspoons unseasoned rice vinegar
- 2 teaspoons dry sherry
- 1 cup thinly sliced green onion
- 1 tablespoon thinly sliced green onion
- Mix shrimp and 6 tablespoons cornstarch in a large bowl to coat.
- Mix remaining 4 teaspoons cornstarch and 4 teaspoons water in a small bowl to blend.
- Heat oil in heavy large skillet or wok over high heat.
- Working in batches, fry shrimp until cooked through and golden on both sides, about 3 minutes.
- Using slotted spoon, transfer cooked shrimp to plate.
- Drain all but 1 tablespoon oil from wok and heat over medium-high heat.
- Add garlic, sugar,cayenne and salt; stir constantly until garlic begins to brown, about 15 seconds.
- Add tomato sauce,vinegar,and sherry;stir water/cornstarch mixture if separated and add to sauce.
- Cook until sauce boils and thickens, stirring constantly, about 1 minute.
- Add reserved shrimp to sauce and stir to coat.
- Remove from heat and add 1 cup green onions to sauce and toss.
- Transfer to plate and sprinkle with remaining green onions and serve.