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Gallo's Special Shrimp

The sauce's flavor jumps off the plate. Serve with white rice, as the rice absorbs the flavors. This adaptation is for one serving, but simply add more shrimp for more servings. Plan on five shrimp for one serving and add 4 to 5 shrimp per person for a larger serving. Keep all the other ingredients the same until you exceed 16 shrimp.
Print Recipe
Servings: 1
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method

Ingredients
  

  • 5 Large shrimp
  • 1 tbsp cornstarch
  • 1/4 cup white vinegar
  • 2 tbsp soy sauce
  • 5 tsp sugar
  • 4 cloves garlic, minced
  • 2 tbsp ginger root, minced
  • 2 tbsp white part of scallions-minced
  • 1 cup cooking oil
  • 1/4 tsp salt

Equipment

  • 1 Wok
  • 1 spatula
  • 1 large ladle
  • 1 strainer

Method
 

  1. Devein the shrimp and remove the tail. Rinse under cold water, put paper towels on a cookie sheet, and dry with additional paper towels. Add the cornstarch and mix well.
  2. Mix together the vinegar, sugar, salt, and soy sauce in a small bowl
  3. In another bowl, add the garlic, ginger, and the white part of the scallions
  4. Add 1/4 cup oil to the wok and turn the heat to high. When hot, add the shrimp. Stir fry until pink, about 2 minutes. Remove and drain on a paper towel.
  5. Add two tablespoons of oil and heat for 30 seconds, and add the ginger, garlic, and white part of the scallions.
  6. Add the vinegar and soy sauce mixture and boil. Add the shrimp and stir until coated in the sauce.
  7. Remove and serve with white rice