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Slippery Shrimp

Rated as 4.54 out of 5 Stars
21

"After becoming mildly obsessed with Yang Chow in LA's China Town, I feel I've deciphered their dish as best as possible."
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Ingredients

35 m servings 258
Original recipe yields 4 servings

Directions

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  1. Heat peanut oil in a wok to 375 degrees F (190 degrees C).
  2. Toss the shrimp with 1/4 cup of cornstarch to coat, then drop into the hot oil, and quickly fry until golden brown, about 45 seconds. When done, drain shrimp, and set aside.
  3. Pour all but 1 tablespoon of oil from the wok, then stir in the garlic, ginger, and cayenne pepper. Cook and stir until the garlic is fragrant and beginning to brown, about 30 seconds. Pour in the wine, vinegar, ketchup, sugar, salt, and 1/4 cup of water, and bring to a boil over high heat. Dissolve the cornstarch in 2 teaspoons of water, stir into the boiling sauce, and boil until thickened, about 1 minute. Stir the shrimp and green onions into the sauce until coated.

Nutrition Facts


Per Serving: 258 calories; 12.1 17.1 19.1 173 536 Full nutrition

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Reviews

Read all reviews 65
  1. 79 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

In 56 years I've had plenty go in this mouth of mine, but last night was, as the old man put it..."a defining moment"...this was undoubtedly THE BEST shrimp dish we have ever had. OMG....we coul...

Most helpful critical review

Looks like the LA Times recipe.

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In 56 years I've had plenty go in this mouth of mine, but last night was, as the old man put it..."a defining moment"...this was undoubtedly THE BEST shrimp dish we have ever had. OMG....we coul...

Love love love this recipe! It is dead-on exact to the Slippery Shrimp at Yang Chow's in L.A.'s Chinatown. One bite took me right back to the west coast! The second time I made it I doubled the ...

WOW!!! This recipe is just fantastic! My teenage son summed it up, OMG!!! We love upscale Chinese food and to be able to make it at home and enjoy a GREAT restaurant quality dish right out of y...

Okay, I have been going to Yang Chow for 9 years now and after making a few changes I believe I am about 95% with revisions. I have made this 4 times over the past 4 days (I had alot of shrimp i...

Looks like the LA Times recipe.

These tasted great when they were hot. Reheated, not so much. My only complaint is that the cornstarch didn't give it a good breading. Next time i will dip in battered egg, then maybe cornstarch...

This meal was DELICIOUS! I made it exactly as the recipe called for. I have never used a wok before to cook, but the shrimp took much longer than 45 sec to brown, like 5 min or so. Also, this...

Outstanding! Won rave reviews from the whole family (with the exception of girl child - who didn't care for the "afterbite") I did double the sauce, but next time I will triple it for extra for ...

While I have never had Slippery Shrimp, the idea of this recipe sounded really delicious. Unfortunately, I was extremely disappointed. It had an odd chemical taste to it, that I gather was the c...