PANDA INN'S SWEET AND PUNGENT SHRIMP
Make and share this Panda Inn's Sweet and Pungent Shrimp recipe from Food.com.
Provided by Dienia B.
Categories Chinese
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Peel and devein shrimp.
- Slice in halve lengthwise.
- Rinse well pat dry.
- Add the egg white to shrimp mix well.
- Mix 1 1/2 tablespoons cornstarch with 1/2 teaspoon salt.
- Add to the shrimp.
- Stir to coat well.
- Add 1 1/2 tablespoon oil and mix well again.
- Refrigerate at least 2 hours.
- Remove the shrimp and dust with remaining cornstarch.
- Shrimp should be dry to the touch.
- Heat fryer to 350°F; shake off excess cornstarch and separate shrimp.
- Fry till golden brown.
- Combine the shrimp with the sauce and toss quickly to coat.
- To make the sauce: Combine the sugar, salt, vinegar and catsup; set aside.
- Mix the sherry and cornstarch; set aside.
- Heat 1 teaspoon oil in the wok.
- Add garlic, ginger, zests, green onion and red pepper.
- Cook 30 seconds; stir in catsup mix.
- Immediately add sherry mixture and cook till slightly thickened.
Nutrition Facts : Calories 366.5, Fat 7.5, SaturatedFat 0.9, Cholesterol 143.2, Sodium 1453.4, Carbohydrate 53, Fiber 0.7, Sugar 20.5, Protein 17.1
SWEET-AND-PUNGENT SAUCE I
Number Of Ingredients 6
Steps:
- 1. Bring water to a boil. Add sugar, stirring, and cook another minute to dissolve. Add vinegar cook 1 minute more. 2. Meanwhile blend cornstarch, soy sauce and remaining cold water to a paste. Then stir in to thicken. Pour sauce over deep-fried meat or fish and serve. NOTE: Sweet-and-pungent sauces, because of their vinegar content, are best prepared in enamel pans. Their color can be enhanced by the addition of 2 tablespoons tomato sauce or 1/2 teaspoon red food coloring. VARIATIONS: * For the sugar, use brown sugar or honey. * For the vinegar, use cider vinegar. * For the soy sauce, use heavy soy sauce. * For the water in step 1, substitute stock. Or use equal parts of water and tomato juice or water and pineapple juice or pineapple juice and tomato juice. * After step 1, add any of the following: 1 to 2 tablespoons sherry 1 to 2 tablespoons catsup or tomato sauce 1 tablespoon molasses 2 garlic cloves, minced 1 scallion stalk, minced 1/4 teaspoon salt 1/4 teaspoon Tabasco Sauce few drops of Worcestershire Sauce few drops of sesame oil 1 teaspoon ginger juice juice of 1/2 lemon 1/2 cup subgum ginger, sliced 1/2 cup sweet mixed pickles, shredded * Omit the cornstarch paste in step 2. Instead, combine the cornstarch with the water in step 1 before heating it. Then cook, stirring, to thicken as the sugar and vinegar are added. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
SWEET AND PUNGENT PORK
Make and share this Sweet and Pungent Pork recipe from Food.com.
Provided by CJAY8248
Categories Pork
Time 40m
Yield 1 recipe, 6 serving(s)
Number Of Ingredients 12
Steps:
- Brown pork on all sides in hot oil. Add chicken broth; cover and simmer about 15 minutes. Add green pepper and pineapple and simmer 10 minutes longer. Mix remaining ingredients, except rice. Add slowly to pork mixture, stirring until thickened. Serve on rice.
Nutrition Facts : Calories 422.9, Fat 18, SaturatedFat 4.2, Cholesterol 89.2, Sodium 737.2, Carbohydrate 29.2, Fiber 1.1, Sugar 23.8, Protein 34.4
SWEET-AND-PUNGENT BEEF BALLS
This recipe comes from The Thousand Recipe Chinese Cookbook by Gloria Bley Miller at the request of a Zaar member.
Provided by Caryn
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- BEEF BALLS: In a large bowl, combine ground beef with minced onion.
- Add egg, bread crumbs, salt, and pepper.
- Blend well but do not overhandle meat.
- Form into walnut-size balls.
- Heat stock to boiling.
- Add beef balls a few at a time (to keep temperature of stock from dropping to rapidly) and simmer, covered, until done, about 30 minutes.
- SWEET-N-PUNGENT SAUCE.
- Bring stock to a boil.
- Add sugar, stirring, and cook another minute to dissolve.
- Add vinegar; cook 1 minute more.
- Meanwhile blend cornstarch, soy sauce, and water to a paste.
- Then stir in to thicken.
- Pour sauce over cooked beef balls.
- Variations: For the sugar use brown sugar or honey.
- For the vinegar, use cider vinegar.
- For the soy sauce, use heavy soy sauce.
Nutrition Facts : Calories 403.4, Fat 18.6, SaturatedFat 7.1, Cholesterol 130, Sodium 685, Carbohydrate 32.6, Fiber 0.4, Sugar 25.8, Protein 24.1
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