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
  • ¼ cup slivered fresh basil leaves
  • 2 tablespoons sake or dry sherry
  • 1 teaspoon kosher or other coarse salt
  • 2 tablespoons soy sauce
  • 1 tablespoon minced fresh ginger
  • About 1 ½ cups salad oil
  • + 3 more ingredients
    • 2 tablespoons rice vinegar
    • 1 tablespoon minced garlic
    • 2 tablespoons cornstarch

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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