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

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat peanut oil in a wok to 375 degrees F (190 degrees C).

    Advertisement
  • 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.

  • 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

258 calories; protein 19.1g 38% DV; carbohydrates 17.1g 6% DV; fat 12.1g 19% DV; cholesterol 172.6mg 58% DV; sodium 535.7mg 21% DV. Full Nutrition

Reviews (74)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/12/2011
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 could not stop raving about it. I am so glad that we tried this, and I will be making this often. I don't know what to say, I am speechless, which is rare..but I am so pleased to have found this recipe. If you are a shrimp lover, friends you need to give this one a try..you WILL NOT be disappointed. Thanks for sharing. Read More
(40)

Most helpful critical review

Rating: 1 stars
11/03/2008
Looks like the LA Times recipe. Read More
(15)
90 Ratings
  • 5 star values: 68
  • 4 star values: 12
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
04/12/2011
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 could not stop raving about it. I am so glad that we tried this, and I will be making this often. I don't know what to say, I am speechless, which is rare..but I am so pleased to have found this recipe. If you are a shrimp lover, friends you need to give this one a try..you WILL NOT be disappointed. Thanks for sharing. Read More
(40)
Rating: 5 stars
07/03/2008
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 sauce and that was nice as well. Read More
(28)
Rating: 5 stars
01/21/2009
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 your own kitchen was very enjoyable. This is our new favorite dish. We decided not to include it in our regular rotation and to keep it for special celebrations or for a special pick me up! We also did the same recipe with Chicken and that was excellent as well! Thanks to Angela the submitter of this dish we can ALL ENJOY IT!!! Thanks Ange... Read More
(25)
Advertisement
Rating: 5 stars
05/21/2012
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 in the freezer) and here are my changes. Omit cayenne. 1 1/2-2tsp garlic 2tsp ginger minced five japanese dried red chili's (I found mine in the spice packet spice section of the grocery store where eveyrthing is like.99c)sliced down the middle or just use 1/2 -1tsp crushed red chili flakes ( I used both)or to taste 3tbs vinegar 1tbs sherry or wine 1/2 tbs ketchup 6tsp white sugar 1tsp fish sauce or 1/2 tsp salt (I used fish sauce-no salt). Fry the shrimp really well definately longer than 45sec. I use a cast iron skillet and cook the shrimp pretty hard until I hear it start to hiss. The goal is to get a good crispy shrimp. Once they are tossed in the sauce some of the crunch will go away but it will still have great texture. Drain on a paper towel or cooling rack. All the other ingredients should stay as is. Combine the ingredients that make the sauce ahead of time to let the peppers marinate to give it some heat and after you do the garlic ginger step and add the sauce and cornstarch mixture make sure to let it get really reduced to concentrate the flavors. I kid you not I sat down and couldnt believe how close this was to the real thing. Don't forget to serve this over white rice. Read More
(17)
Rating: 1 stars
11/02/2008
Looks like the LA Times recipe. Read More
(15)
Rating: 4 stars
10/05/2008
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? I think the shrimp should be "tempura" fried.... but everything after that was great! I did fry them in veggie oil with some sesamee oil bc I didn't have peanut oil. Will make again but with better batter!!! Read More
(14)
Advertisement
Rating: 5 stars
02/15/2012
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 recipe is VERY similar to Bang Bang Shrimp from Bonefish Grill but this one has a few more steps and ingredients. Also if you don't have a wok you can cook it in a large skillet and be fine. A wok is not necessary. Read More
(11)
Rating: 5 stars
08/18/2010
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 the rice. Excellent recipe - thanks for sharing! Read More
(10)
Rating: 5 stars
01/20/2009
Undeniably awesome. I can't resist tinkering with a recipe, but this one is perfection as is. In fact, it is the first recipe from this site that I haven't changed one thing. Well, okay, I doubled the sauce, because ooh mama! Is it good! The coating is just right--not too heavy, just a light crispy coating. My husband isn't a shrimp kind of guy, I have to coax him to eat it. He really liked this and said he would definitely want it again. Yay for me, cuz I get to eat this again. And again. And again... Read More
(9)