Sunday, February 13, 2011

Food 101: Slippery Shrimp

So if you have ever been to Los Angeles, and you were with me, you have been to the famous Yang Chow restaurant in Chinatown. This place always has a line to get a table (even at 2 in the afternoon) and has the most amazing dishes. The one item that is on EVERY table--the Slippery Shrimp. It's a Yang Chow specialty! Think lightly fried shrimp tossed with a sweet, spicy, sticky goodness of a sauce. Every person that I have seen taste it is instantly addicted! Of course I don't live in L.A. anymore, but last night I was craving some Slippery Shrimp and I found the recipe! It tasted JUST like it!!! So here it is...

Yang Chow's World Famous Slippery Shrimp recipe:


2 cups peanut oil for frying
1 pound peeled and deveined large shrimp
1/4 cup cornstarch
2 large cloves garlic, minced
1/2 teaspoon minced fresh ginger
1/2 teaspoon cayenne pepper
1 tablespoon white wine
1 tablespoon white vinegar
1 tablespoon ketchup
5 teaspoons white sugar
1/2 teaspoon salt
1/4 cup water
2 teaspoons cornstarch
2 teaspoons water
5 green onions, sliced


1. Heat peanut oil in a wok to 375 degrees F (190 degrees C).
2. 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. Keep them in a little longer to keep them crunchy
3. When done, drain shrimp, and set aside.
4. Pour all but 1 tablespoon of oil from the wok, then stir in the garlic, ginger, and cayenne pepper.
5. Cook and stir until the garlic is fragrant and beginning to brown, about 30 seconds.
6. Pour in the wine, vinegar, ketchup, sugar, salt, and 1/4 cup of water, and bring to a boil over high heat.
7. Dissolve the cornstarch in 2 teaspoons of water, stir into the boiling sauce, and boil until thickened, about 1 minute.
8. Stir the shrimp and green onions into the sauce until coated.
9. (optional) for extra spice, sprinkle some red pepper flakes on top at the very end :)

Serve with white rice or fried rice (the best kind to buy is on the Asian food isle in the grocery store)
*recipe found at




1 comment:

  1. Thanks E.Rose will be trying this out later on in the week.


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