Stir Fried Shrimp in Garlic Sauce

• lb large shrimp, peeled & deveined (21-25 per pound)↗1 lb
• egg white1
• cornstarch↗1⁄4 cup
• water↗1 -2 tablespoon
• vegetable oil↗2 cups
• vegetable oil↗1 tablespoon
• Sauce
• chicken broth↗1⁄4 cup
• apple cider vinegar↗1⁄4 cup
• ketchup↗1⁄4 cup
• soy sauce↗3 tablespoons
• dry sherry↗2 tablespoons
• garlic cloves↗8
• minced fresh ginger2 tablespoons
• sugar↗5 tablespoons
• teaspoon chili paste (or to taste)↗1
• cup sliced fresh water chestnut1⁄2
• tablespoon cornstarch↗1
• tablespoons cold water3
• cup sliced scallion, cut in 1/2-inch pieces1⁄2

Step-by-step instructions

1. 1

   Butter fly the shrimp by cutting along the backside, but not all the way through.

2. 2

   Place the shrimp in a bowl and add the egg white, cornstarch and 1 to 2 tablespoons of water.

3. 3

   Mix well.

4. 4

   The consistency should be silky and the color milky.

5. 5

   In a large wok, heat 2 cups of the oil to 280 °.

6. 6

   Turn the shrimp gently in the poaching oil. When they are white and fluffy, remove them with a stainless steel strainer.

7. 7

   Place the cooked shrimp in a colander to drain.

8. 8

   In a small saucepan, mix the chicken broth, vinegar, ketchup, soy sauce, sherry, garlic, ginger, sugar, and chili paste.

9. 9

   Stir well.

10. 10

    Bring the garlic sauce to a boil and lower the heat to a simmer.

11. 11

    In a clean wok, heat the remaining tablespoon of oil to smoking.

12. 12

    Add the sliced water chestnuts and stir-fry for 30 seconds.

13. 13

    Add the garlic sauce, stir, and bring to a boil.

14. 14

    Mix together the cornstarch and cold water and stir the mixture into the wok and bring to a boil.

15. 15

    Stir until thickened and add the shrimp.

16. 16

    Toss and stir 3 times until well coated.

17. 17

    Stir in the sliced scallions and serve.