Best 4 Yang Chow Slippery Shrimp Recipes

SLIPPERY SHRIMP

Steps:

• Heat peanut oil in a wok to 375 degrees F (190 degrees C).
• Toss the shrimp with 1/4 cup of cornstarch to coat, then drop into the hot oil, and quickly fry until golden brown, about 45 seconds. When done, drain shrimp, and set aside.
• Pour all but 1 tablespoon of oil from the wok, then stir in the garlic, ginger, and cayenne pepper. Cook and stir until the garlic is fragrant and beginning to brown, about 30 seconds. Pour in the wine, vinegar, ketchup, sugar, salt, and 1/4 cup of water, and bring to a boil over high heat. Dissolve the cornstarch in 2 teaspoons of water, stir into the boiling sauce, and boil until thickened, about 1 minute. Stir the shrimp and green onions into the sauce until coated.

YANG CHOW SLIPPERY SHRIMP RECIPE - (5/5)

Steps:

• Peel, devein, and BUTTERLFY the shrimp. Mix the shrimp with 1/4 cup cornstarch to completely coat the shrimp. Combine the remaining 2 teaspoons cornstarch with 2 teaspoons water in a bowl and set aside. Pour the oil into a wok and heat over medium heat until hot. Add the shrimp and deep fry until golden about 45 seconds. Drain the oil from wok, leaving 1 tablespoon. Reheat the wok and stir-fry the garlic, ginger, and red pepper. Stir for a few seconds, then add the ketchup, vinegar, wine, sugar, salt, 1/4 cup water, and the reserved cornstarch mixture. Cook and stir until the sauce is thick. Add the shrimp, toss until covered with sauce. Add the green onions and serve.

PINEAPPLE SHRIMP NOODLE BOWLS

Steps:

• Cook rice noodles according to package directions.
• Meanwhile, toss shrimp and pineapple in a large bowl; season with salt. Add soy sauce and ginger and toss again to coat.
• Heat oil in a large nonstick skillet over medium-high. Using tongs, pluck out just the pineapple and cook, stirring often, until well browned on all sides, 5-6 minutes. Transfer to a plate. Add shrimp to same skillet and cook over medium-high heat, stirring often, until pink and opaque, 3-4 minutes. Transfer to plate with pineapple.
• Cook pineapple juice and chili-garlic sauce in same skillet over medium-high heat, scraping up browned bits with a rubber spatula or wooden spoon and stirring occasionally, until reduced by half and slightly syrupy, 12-16 minutes. Remove from heat. Stir in pineapple-shrimp mixture and 1 cup basil.
• Divide rice noodles among bowls. Spoon pineapple-shrimp mixture over noodles and drizzle with extra sauce. Top with cucumbers, onion, peanuts, and more basil. Serve with lime wedges alongside for squeezing over.

SLIPPERY SHRIMP

Steps:

• 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.