|Genghis Cohen's Crackerjack Shrimp|
Place the remaining cornstarch in a bowl. Add the shrimp; toss well. Place the shrimp in a colander and shake to remove any excess cornstarch.
Heat a wok over high heat then add the peanut oil. Heat to 375 degrees. Drop half the shrimp into the oil and cook until light golden, 2 minutes. Remove with a slotted spoon and drain on paper towels. Cook the rest of the shrimp. Drain the oil from the wok.
Combine the ketchup, chicken broth, sugar, chile sauce, garlic and ginger and add to the wok. Bring to a boil. Add the shrimp; toss to coat.
Divide the lettuce among 6 plates and top with the shrimp.
From: Genghis Cohen restaurant in Los Angeles.
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10153 1/2 Riverside Dr. #459
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