Deep-Fried Prawns with Garlic Chile Sauce

Name: Deep-Fried Prawns with Garlic Chile Sauce
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 ⁄ 2 lb. large shrimp, peeled and deveined; 2 Tbsp. plus 1 tsp. shaoxing (Chinese rice wine); 1 tsp. salt; 1 ⁄ 3 cup chicken stock; 1 ⁄ 4 cup ketchup; 2 tsp. sugar; 2 cups peanut oil; 2 egg whites; 3 Tbsp. cornstarch; 1 clove garlic, peeled and minced; 1 scallion, trimmed and finely chopped; 1 (1/2"-piece) ginger, peeled and minced; 1 ⁄ 4 tsp. Sichuan peppercorns; 2 Tbsp. chile oil; 1 tsp. Asian sesame oil

Serves
serves 4

This is a popular dish at Beijing's China Club.

Ingredients

¹⁄₂ lb. large shrimp, peeled and deveined
2 Tbsp. plus 1 tsp. shaoxing (Chinese rice wine)
1 tsp. salt
¹⁄₃ cup chicken stock
¹⁄₄ cup ketchup
2 tsp. sugar
2 cups peanut oil
2 egg whites
3 Tbsp. cornstarch
1 clove garlic, peeled and minced
1 scallion, trimmed and finely chopped
1 (1/2"-piece) ginger, peeled and minced
¹⁄₄ tsp. Sichuan peppercorns
2 Tbsp. chile oil
1 tsp. Asian sesame oil

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Instructions

Step 1

Mix together shrimp, 1 tsp. of the rice wine, and 1⁄2 tsp. of the salt in a medium bowl, cover, and refrigerate for 30 minutes. Meanwhile, mix together stock, ketchup, sugar, the remaining 2 tbsp. rice wine, and the remaining ½ tsp. salt in a small bowl and set aside.

Step 2

Heat peanut oil in a wok over medium heat until temperature reaches 300º on a candy thermometer. Meanwhile, whisk egg whites in a medium bowl until frothy, whisk in cornstarch, then add to shrimp mixture, stirring until well combined. Working in 2 batches, add shrimp, one at a time, to hot oil and fry, stirring constantly, until crisp and just cooked through, 1–1½ minutes per batch. Drain shrimp on paper towels.

Step 3

Discard all but 3 tbsp. oil from wok; return wok to medium-high heat. Add garlic, scallions, ginger and peppercorns; stir-fry for 5 seconds. Add stock mixture and stir-fry until liquid thickens, 1–2 minutes. Add shrimp and chile and sesame oils and stir-fry until oil begins to seperate from sauce, about 1 minute.

Mix together shrimp, 1 tsp. of the rice wine, and 1⁄2 tsp. of the salt in a medium bowl, cover, and refrigerate for 30 minutes. Meanwhile, mix together stock, ketchup, sugar, the remaining 2 tbsp. rice wine, and the remaining ½ tsp. salt in a small bowl and set aside.
Heat peanut oil in a wok over medium heat until temperature reaches 300º on a candy thermometer. Meanwhile, whisk egg whites in a medium bowl until frothy, whisk in cornstarch, then add to shrimp mixture, stirring until well combined. Working in 2 batches, add shrimp, one at a time, to hot oil and fry, stirring constantly, until crisp and just cooked through, 1–1½ minutes per batch. Drain shrimp on paper towels.
Discard all but 3 tbsp. oil from wok; return wok to medium-high heat. Add garlic, scallions, ginger and peppercorns; stir-fry for 5 seconds. Add stock mixture and stir-fry until liquid thickens, 1–2 minutes. Add shrimp and chile and sesame oils and stir-fry until oil begins to seperate from sauce, about 1 minute.