Recipe: Champion House Shrimp #44 Hot and Sour (serves 2)

This is the only recipe I could find from The Champion House.

CHAMPION HOUSE SHRIMP #44 HOT AND SOUR

For those folks on the Toronto board that were looking for it - here you go direct from the now defunct Champion House as printed from the Toronto Star Chef's Showcase.

1/2 tsp finely minced fresh ginger
12 tsp finely minced fresh garlic
2 cups fresh shelled shrimp, medium size
1 tsp salt
1 egg
3 to 5 tbsp flour
1 tsp cornstarch
1/2 tsp baking powder
2 to 3 tbsp water
3 drops (yes drops) white wine
4 cups vegetable oil (for cooking)
2 tbsp white sugar
2 tbsp hot chilli sauce
2 green onions, sliced thinly
4 drops sesame seed oil

Finely mince ginger and garlic and set aside.

Add salt to shrimp and mix well. Place shrimp under cold water and rinse off. Dry completely and set aside.

In separate bowl mix egg, flour, cornstarch, and baking powder together with the 2-3 tablespoons water. Stir until smooth and set aside.

Sprinkle 3 drops of wine over shrimp and mix together by hand. Add the shrimp in to the batter to coat completely and let sit.

Meanwhile heat vegetable oil in wok for about 6-7 minutes. If bubbling, it is too hot so let cool down.

Place the shrimp in heated oil, one at a time over high heat, then reduce to medium heat. Once the shrimp have floated to the top they are done. They should be light yellow not brown. Remove the shrimp from oil.

Pour all of the oil out of wok except for 1 tablespoon and heat over medium heat. Place the ginger and garlic mixture, sugar and chilli sauce in the wok and turn down to low heat - stir quickly (you have to act fast - this should only take all of a few seconds). Place the shrimp back in to the wok and stir to combine ingredients. Place the green onions in the wok and stir. Add the sesame oil and stir one more time.

Remove from the wok and enjoy!

Makes 2 servings
Adapted from source: Chowhound / millygirl, May 6, 2012