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Genghis Cohen's Crackerjack Shrimp
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    Genghis Cohen's Crackerjack Shrimp


    SHRIMP
  • 1 tablespoon Sherry or shaoxing wine
  • 1/2 teaspoon salt
  • 1 egg white, beaten
  • 1 cup plus 1 tablespoon cornstarch, divided
  • 1/2 tablespoon vegetable oil
  • 1 pound medium shrimp, peeled and deveined
  • 2 cups peanut oil
    ASSEMBLY
  • 1 tablespoon ketchup
  • 1 tablespoon chicken broth
  • 2 tablespoons sugar
  • 1/2 teaspoon Asian chile sauce
  • 3 cloves garlic, thinly sliced
  • 1/2 teaspoon minced ginger root
  • 2 cups shredded lettuce
  • SHRIMP:
    Combine the wine, salt, egg white, 1 tablespoon of cornstarch and the vegetable oil. Add the shrimp; marinate 30 minutes.

    Place the remaining cornstarch in a bowl. Add the shrimp; toss well. Place the shrimp in a colander and shake to remove any excess cornstarch.

    Heat a wok over high heat then add the peanut oil. Heat to 375 degrees. Drop half the shrimp into the oil and cook until light golden, 2 minutes. Remove with a slotted spoon and drain on paper towels. Cook the rest of the shrimp. Drain the oil from the wok.

    SAUCE:
    Heat the wok over high heat.

    Combine the ketchup, chicken broth, sugar, chile sauce, garlic and ginger and add to the wok. Bring to a boil. Add the shrimp; toss to coat.

    Divide the lettuce among 6 plates and top with the shrimp.

    From: Genghis Cohen restaurant in Los Angeles.
    Posted By: ???
    Post Date: May 22, 2002

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