Slippery Shrimp

Recipe View Heat peanut oil in a wok or large skillet over medium-high heat until it reaches 375°F (190°C). (5 minutes)

Recipe View In a bowl, toss the shrimp with 1/4 cup of cornstarch, ensuring each piece is lightly coated. (2 minutes)

Recipe View Carefully add the coated shrimp to the hot oil and fry until golden brown and crispy, about 45 seconds. Remove the shrimp with a slotted spoon and drain on paper towels. Set aside. (2 minutes)

Recipe View Remove all but 1 tablespoon of oil from the wok. Add the minced garlic, ginger, and cayenne pepper. Stir-fry until fragrant, about 30 seconds. (1 minute)

Recipe View Pour in 1/4 cup of water, sugar, white wine, white vinegar, ketchup, and salt. Bring the mixture to a boil over high heat. (3 minutes)

Recipe View In a small bowl, dissolve 2 teaspoons of cornstarch in 2 teaspoons of water to create a slurry. (1 minute)

Recipe View Slowly pour the cornstarch slurry into the boiling sauce, stirring continuously until the sauce thickens, about 1 minute. (2 minutes)

Recipe View Add the fried shrimp and sliced green onions to the wok. Toss gently to coat the shrimp evenly with the sauce. (1 minute)

Recipe View Serve immediately and enjoy!