Crunchy Salt Shrimp with Ginger Sauce

Crunchy Salt Shrimp with Ginger Sauce
Photo by James Carrier


  • 1 pound (21 to 25 per lb.) shrimp in shells
  • 1 tablespoon minced garlic
  • 2 tablespoons rice vinegar
  • About 1 ½ cups salad oil
  • 2 tablespoons cornstarch
  • 1 teaspoon kosher or other coarse salt
  • 1 tablespoon minced fresh ginger
  • + 3 more ingredients
    • 2 tablespoons soy sauce
    • 2 tablespoons sake or dry sherry
    • ¼ cup slivered fresh basil leaves

1. Devein shrimp in shells by pushing a toothpick perpendicular to each shrimp through a joint on the back shell and about 1/8 inch under the vein; pull up to lift out dark vein. If it breaks, repeat at another shell joint. If using shelled shrimp, slit shrimp backs and pull out vein. Rinse shrim...

View full recipe at My Recipes


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