General Tso’s Shrimp With Brown Garlic & Vegetables

The Prep

The Marinade

• Put prepared shrimp into a large bowl and add the light soy sauce, shaoxing wine, salt and pepper. Mix well to ensure each of the shrimp is coated with the marinade. Cover bowl and place in the refrigerator for 30 minutes.

The Thickener

• Mix the cornstarch and water together until homogenized and forms a slurry. Set aside. Remember to mix well before use.

The Batter

• Mix potato starch, flour, garlic granules, baking powder, salt and pepper until everything is combined.
• Separate egg white beat until foamy and set aside.

The Sauce

• In a measuring jug, mix all the General Tso's sauce ingredients together and stir until sugar is completely dissolved, then set aside.

Battering & Frying Shrimp

• Heat 2 cups of cooking oil to 350°F

1st Fry

• Remove shrimp from refrigerator. To the bowl, add the potato starch, flour, baking powder, garlic powder and beaten egg white.
• Using your hand mix the shrimp and potato starch until a batter forms and they are totally coated. If the batter is too dry, add water 1/2 tsp at a time. Tip: Instead of adding water 1/2 tsp at a time, I wet my hand and work the water on my hand into the batter. This gives me control over the process, because in addition to being able to see, I can feel what's going on.
• Shaking off excess batter, slowly drop shrimp into the hot oil. Make sure they don't stick together by occasionally moving the pieces of shrimp as they fry. Cook until the shrimp is lightly golden. Approximately, 2-3 minutes. Avoid overcrowding the fryer by cooking in two or three batches. Remove from oil and allow to drain. Don't be tempted to overcook the shrimp.
• Increase the temperature of the oil to 375°F for the second fry. Then start making the sauce.

Making General Tso's Sauce

• In a large frying pan over medium heat add the cooking oil. When the oil is hot, add dried chilis and cook for 30 seconds or until the chilis change color.
• Add julienne carrots and sauté for 30 seconds. Add green onion whites, ginger and garlic and cook until fragrant.
• Mix the sauce ingredients and then add then to the pan. Turn heat to high and bring to a boil. Mix well. Reduce heat to medium low and allow to simmer for 2 minutes. Add bell pepper and onions and continue to simmer for 1-2 minutes.
• Mix cornstarch slurry. Only add 1/2 of it to the pan. Increase heat to high and mix until sauce thickens. The sauce needs to have a consistency between maple syrup and warm honey. Leave on a low heat. If it's too thin add a little more slurry. If too thick add a little water until your desired consistency is achieved. Turn the heat down to low to keep the sauce warm.

2nd Fry (double tap)

• Add all the shrimp to the 375°F oil and fry for the second time for 60-90 seconds ONLY. Overcooked shrimp turns into a tough, rubbery texture, which isn't very pleasant to eat.
• Remove the shrimp from the oil and allow to rain for 10 seconds. While shrimp is draining add the broccoli to the sauce and give a quick toss.
• Then, add all the shrimp directly into the pan with the General Tso's sauce. Turn the heat off and toss a couple of times until the shrimp are thoroughly coated.

Garnish

• Toss with the green onions, then sprinkle with sesame seeds and brown garlic. Serve with seaming hot jasmine rice or noodles.