Dinner Tonight: Stir-Fried Shrimp With Tomato Sauce Recipe

• 1/2 egg white
• 1 tablespoons cornstarch
• 1/2 tablespoon canola oil, plus more for frying
• 1/2 teaspoon salt
• 12 large shrimp, peeled and deveined
• 1/4 cup red wine vinegar
• 1/4 cup sugar
• 3/4 tablespoon tomato paste
• Cayenne pepper
• 1/2 cup mayonnaise
• 1 tablespoon sweetened condensed milk
• 1 tablespoon fresh lemon juice
• Salt and cayenne pepper

1. Beat the half egg white with the starch, oil, and salt. Toss in the shrimp and stir to coat.
2. In a saucepan, combine the vinegar, sugar, and tomato paste. Turn the heat to medium-high and bring to a boil, stirring constantly until dissolved. Then turn the heat to medium-low, and cook until reduced slightly. Sprinkle in a pinch of cayenne, adding more if you like lots of heat.
3. In a large skillet, pour enough oil to cover the bottom by one-fourth an inch. Crank the heat to high, and wait until almost smoking. Add the shrimp and cook until pink on both sides and the batter turns golden brown. Times will depend on the size of the shrimp and how hot the oil is. You might need to do this in batches. When done, transfer the shrimp to the tomato sauce. Toss to coat. Serve up with more cayenne if you so dare.
4. Combine mayonnaise, condensed milk, and lemon juice in a large bowl. Whisk until combined. Season with salt and cayenne to taste.

egg, cornstarch, canola oil, salt, shrimp, red wine vinegar, sugar, tomato paste, cayenne pepper, mayonnaise, condensed milk, lemon juice, salt

Taken from www.seriouseats.com/recipes/2008/08/stir-fried-shrimp-with-tomato-sauce-recipe.html (may not work)