Crispy Fried Shrimp with Lemon Sauce

Crispy Fried Shrimp with Lemon Sauce

This recipe came from Leann Chin's cookbook, published back in 1981.  They have a tempura-like batter, so and are very light and tasty.  The Lemon Sauce is a great compliment to it, you can also use a sweet & sour sauce for dipping.

Recipe by: Amy Bradt                                                                  Yield: About 20 shrimp

Ingredients
For the Shrimp:
1 pound medium shrimp, raw
1 egg, slightly beaten
1 tablespoon cornstarch
1 teaspoon dry white wine
1/2 teaspoon light soy sauce
1/4 teaspoon salt
vegetable oil
1/2 cup flour
1/2 cup water
3 tablespoons cornstarch
1 tablespoon vegetable oil
1/2 teaspoon baking soda
1/2 teaspoon salt

For the Lemon Sauce:
1/4 cup chicken broth
2 tablespoons lemon juice
2 tablespoons honey
1 tablespoon vinegar
1 tablespoon vegetable oil
1½ teaspoons ketchup
1/4 teaspoon garlic salt
1 teaspoon cornstarch
1 teaspoon cold water

Directions
For the shrimp:
Remove shells from shrimp, leaving tails intact.  Devein and butterfly each shrimp.  Mix egg and next 4 ingredients in a glass bowl.  Stir in shrimp; cover and refrigerate 10 minutes.

Heat vegetable oil (1½ inches) in wok to 375°.  Mix together the flour and next 5 ingredients, add to shrimp, and stir until well coated.  Fry 5 or 6 shrimp at a time until golden brown, turning occasionally, 2 to 3 minutes.  Drain on paper towels.

For the Lemon Sauce:
Heat chicken broth and next 6 ingredients to boiling in a 1-quart saucepan.  Mix cornstarch and water in small bowl; stir into broth mixture.  Heat to boiling, stirring constantly.  Cover and refrigerate until chilled.  Makes about 2/3 cup.

Original recipe from: Betty Crocker's Chinese Cookbook