Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Oil, for frying
1/2 c Soy sauce
1/4 c Rice wine vinegar
1 ts Finely-minced ginger
1/2 ts Chili oil
2 tb Thinly-shaved scallions,
Plus extra for garnish
1 c Flour
2 tb Cornstarch
6 Egg whites
1 c Kosher salt and 1/2 cup
Coarse-cracked black pepper
1 lb Large shrimp, shell-on,
Split down back and
Deveined

Slowly heat oil in a wok or large skillet. In a small bowl combine
next 5 ingredients for sauce. In 3 bowls, combine flour and
cornstarch in first; beat egg whites with a fork until loose in
second; mix salt and pepper in third. Dip shrimp first in flour
mixture, shaking off excess; dip in egg whites, allowing excess to
drip off. Lightly roll in salt mixture and add immediately to hot
oil. Fry on all sides, remove and drain on paper towels. Serve with
sauce, garnished with extra scallions.

Yield: 12 to 15 shrimp

ESSENCE OF EMERIL SHOW#EE86

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