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Honey Garlic Shrimp |
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| Category: | Entrées |
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| Source: | Mary Hunt |
| Description: | The garlic helps to offset the plain sweetness of this dish, while the absence of fruit in the sauce allows it to work with a fruity wine. Optional sesame seeds add a bit of extra texture. Wine suggestions: Rather surprisingly, this dish is quite compatible with a tangy New Zealand Sauvignon Blanc; try the 1998 Brancott Vineyards Sauvignon Blanc from Marlborough. A more traditional pairing would be a Riesling with enough residual sugar to keep the sweetness of the dish in its place. |
| Number of Servings: | Serves 2 |
| Ingredients: | 1/2 teaspoon salt 8 teaspoons cornstarch 6 tablespoons water 10 jumbo shrimp, shelled 2 cups vegetable oil 3 teaspoons minced garlic 2 teaspoons sugar 2 teaspoons honey 1/2 teaspoon chili sauce 3/4 cups chicken broth 1 teaspoon sesame seeds (optional) |
| Directions: | Mix together salt, 6 teaspoons cornstarch, and water to make batter. Stir shrimp in batter til well coated. In deep-fryer or wok, heat oil to frying temperature. Fry shrimp for approximately 3 minutes, until golden.
To make sauce, combine garlic, sugar, honey, chili sauce and chicken broth in a medium saucepan. Thicken sauce with 2 tea- spoons cornstarch. Mix sauce with shrimp; arrange on platter or individual plates over white rice. Sprinkle with sesame seeds. |
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