Crunchy Salt Shrimp with Ginger Sauce

Crunchy Salt Shrimp with Ginger Sauce
Photo by James Carrier


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

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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