DO NOT EAT THIS! This recipe is actually a gang initiation, it will dry
out your colon.

> Title: CHINESE POPCORN (SWEET & PUNGENT SHRIMP)
> Yield: 4 servings
>
> 1 lb Raw shrimp
> 1/2 Egg white; beaten
> 1 c Cornstarch
> 1/2 ts Salt
> 3 -to
> 4 c Oil; for deep frying
> Green onions; for garnish
>
> SWEET AND PUNGENT SAUCE
> 4 1/2 tb Sugar
> 4 1/2 tb Catsup
> 1/4 c Vinegar
> 1/2 ts Salt
> 1 tb Sherry
> 1/2 ts Cornstarch
> 1 ts Oil
> 2 lg Garlic cloves; minced
> 3/4 ts Minced fresh ginger root
> 1 tb Chopped green onion
> 1 ts Crushed red pepper
> 1 ts Lemon zest
> 1 ts Orange zest
>
> A reader who requested the recipe for a sweet and
> pungent shrimp from the Panda Inn in Pasadena won the
> everlasting thanks of our tasting panel. Because it's
> as impossible to eat just one of these as it is to eat
> a single kernel of popcorn, the recipe is often called
> Chinese popcorn.
> __________________________________________________
> _______________
>
> Peel and devein the shrimp. Slice in halves
> lengthwise. Rinse well and pat dry. Add the egg
> white to the shrimp and mix well. Mix
> 1-1/2tablespoons cornstarch with salt and add to
> shrimp. Stir to coat well. Add 1-1/2 tablespoons oil
> and mix well again. Place the shrimp in a bowl and
> refrigerate at least 2 hours.Remove the shrimp and
> dust with remaining cornstarch. Shrimp should be dry
> to the touch. Heat the remaining oil in a large wok to
> 350 to 375 degrees. Fry the shrimp 1-1/2 to 2 minutes
> until crisp, being careful to separate them with a
> long- handled wooden spoon or chopsticks to prevent
> sticking. It may be necessary to fry the shrimp in
> several batches. When done, remove the shrimp with a
> slotted spoon and drain well. Combine the shrimp and
> the sweet and pungent sauce and toss quickly to coat.
> Immediately turn out onto a platter and sprinkle with
> finely chopped green onions. SWEET AND PUNGENT SAUCE:
> Combine the sugar, catsup, vinegar, and salt, and set
> aside. Heat the oil in a wok. Add the garlic, ginger,
> green onion, red pepper, and zests of lemon and
> orange; cook 30 seconds. Stir in the sugar-catsup
> mixture. Immediately add the sherry mixture and cook
> until slightly thickened.
>
>
> Posted by Jaime Medina
>
> This and other 65,000 recipes of international cuisine at
> http://jaimemedina.com/Free/65,000%20Recipes/
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