Ingredients
250 g (about 1/2 lb) peeled shrimp, 2 eggs, 2 tablespoons cornstarch.
Seasonings
1 tablespoon each of sugar, vinegar, cornstarch slurry, cooking wine, and ketchup, 1/3 tablespoon salt, and 250 g (about 1 cup) cooking oil.
Instructions
1. Drain the shrimp well, then marinate with a pinch of salt and cooking wine. Crack the eggs into a bowl and beat, then stir in cornstarch to make a batter. In a separate bowl, combine sugar, vinegar, salt, cooking wine, and water starch to make the sauce.
2. Heat cooking oil in a wok until hot. Coat the shrimp evenly in the egg batter, then fry them one by one until cooked through. Remove and drain. Reheat the oil, then fry the shrimp a second time until crispy and crunchy. Remove and drain.
3. Pour out the excess oil from the wok, leaving just a small amount. Add the ketchup and stir-fry briefly until fragrant, then pour in the prepared sauce mixture. Once it comes to a boil, add the shrimp and toss everything together until well coated. This dish is bright red and glossy, with a crispy exterior and tender interior, offering a delightful sweet and sour flavor.