Recipe: Crispy Fried Shrimp with Red Sweet and Sour Sauce or Lemon Sauce

CRISPY FRIED SHRIMP

1 pound fresh or frozen raw shrimp
1 egg, slightly beaten
1 tablespoon cornstarch
1 teaspoon dry white wine
1/2 teaspoon light soy sauce
1/4 teaspoon salt
Vegetable oil
1/2 cup all-purpose flour
1/2 cup water
3 tablespoons cornstarch
1 tablespoon vegetable oil
1/2 teaspoon baking soda
1/2 teaspoon salt
FOR SERVING:
Hot mustard, Red Sweet and Sour Sauce or Lemon Sauce (recipes follow)

Remove shells from shrimp, leaving tails intact. (If shrimp is frozen, do not thaw; peel under running cold water.) Make a shallow cut lengthwise down back of each shrimp; wash out sand vein. Slit shrimp lengthwise down back almost in half.

Mix egg, 1 tablespoon cornstarch, the wine, soy sauce and 1/4 teaspoon salt in glass or plastic bowl; stir in shrimp. Cover and refrigerate 10 minutes.

Heat vegetable oil (1 1/2 inches) in wok to 375 degrees F.

Mix flour, 1/2 cup water, 3 tablespoons cornstarch, 1 tablespoon vegetable oil, the baking soda and 1/2 teaspoon salt. Stir shrimp into batter until well coated.

Fry 5 or 6 shrimp at a time until golden brown, turning occasionally, 2 to 3 minutes. Drain on paper towel.

Serve with hot mustard, Red Sweet-and-Sour Sauce or Lemon Sauce.

TO MAKE-AHEAD:
After frying, shrimp can be covered and refrigerated no longer than 2 hours. To serve, heat in 450 degree F oven about 10 minutes.

RED SWEET AND SOUR SAUCE
Makes about 1 1/3 cups

1/2 cup red wine vinegar
1/2 cup catsup
1/3 cup sugar
1/4 teaspoon red pepper sauce

Mix all ingredients for the sauce together.

LEMON SAUCE
Makes 2/3 cup

1/4 cup chicken broth or water
2 tablespoons lemon juice
2 tablespoons honey
1 tablespoon vinegar
1 tablespoon vegetable oil
1 1/2 teaspoons catsup
1/4 teaspoon garlic salt
1 teaspoon cornstarch
1 teaspoon cold water

Heat chicken broth, lemon juice, honey, vinegar, vegetable oil, catsup and garlic salt to boiling in 1-quart saucepan. Mix cornstarch and water; stir into broth mixture. Heat to boiling, stirring constantly. Cover and refrigerate.

Makes about 20 shrimp
From: Recipelink.com
Source: Recipe booklet: Betty Crocker's Great Ways with Fish and Seafood, General Mills Inc., No. 10, 1985