Chinese Slippery Shrimp

This is a recipe from the famous Chinese Restaurant in Chinatown section of Los Angeles.

Ingredients

• 2 lbs uncooked shrimp, peeled and deveined
• 6 tablespoons cornstarch, plus
• 4 teaspoons cornstarch
• 4 teaspoons water
• 1 cup corn oil or 1 cup vegetable oil
• 4 garlic cloves, minced
• 3 tablespoons sugar
• 1 teaspoon cayenne pepper
• 1?2 teaspoon salt
• 1?2 cup tomato sauce
• 2 teaspoons unseasoned rice vinegar
• 2 teaspoons dry sherry
• 1 cup thinly sliced green onion
• 1 tablespoon thinly sliced green onion

Chinese Slippery Shrimp Cooking Method

1. Mix shrimp and 6 tablespoons cornstarch in a large bowl to coat.
2. Mix remaining 4 teaspoons cornstarch and 4 teaspoons water in a small bowl to blend.
3. Heat oil in heavy large skillet or wok over high heat.
4. Working in batches, fry shrimp until cooked through and golden on both sides, about 3 minutes.
5. Using slotted spoon, transfer cooked shrimp to plate.
6. Drain all but 1 tablespoon oil from wok and heat over medium-high heat.
7. Add garlic, sugar,cayenne and salt; stir constantly until garlic begins to brown, about 15 seconds.
8. Add tomato sauce,vinegar,and sherry;stir water/cornstarch mixture if separated and add to sauce.
9. Cook until sauce boils and thickens, stirring constantly, about 1 minute.
10. Add reserved shrimp to sauce and stir to coat.
11. Remove from heat and add 1 cup green onions to sauce and toss.
12. Transfer to plate and sprinkle with remaining green onions and serve.