Ok… I have modded one of my favorite shrimp recipes for using pre-cooked shrimp. This stuff is truly to die for, and is amazing over slightly sticky white rice with some stir fried veggies or Chinese chicken salad.
The secret here for using pre-cooked shrimp is the frying process. You'll be frying cold shrimp, so you want the oil hot (375°F), and to stay hot. So use a large cast iron skillet or dutch oven. Fry in 2 or 3 batches, and place each batch on a wire rack while you work on the next.
When the oil is hot, and the shrimp is ready to fry, get everything in place for the sauce.
Fry the shrimp. Since it is already cooked, you're only looking for a crispy, lightly browned coating… shouldn't take more than a minute or two for each batch. As soon as you're ready to fry your last batch, get the sauce started. The sooner the fried shrimp is toss coated in the hot, sticky sauce, the crispier and stickier the end result will be. I know this sounds like a lot, but the only tricky part is to have the sauce ready to go at about the same time all the shrimp has been fried. But even if you miss that by a few minutes, the only thing you'll lose out on is some of the crispiness (the flavor will still be amazing.)
Short of refridgerating the coated shrimp, the whole process takes less than 10 minutes, so make sure all your sides are ready and plates are warmed beforehand.
3/4 lb pre-cooked shrimp (25% less than when using raw)
1 egg white, beaten
1 cup cornstarch
1 1⁄2 tablespoons oil
1⁄2 teaspoon salt
5 tablespoons sugar
5 tablespoons catsup
1⁄4 cup vinegar (rice is best but any will do)
1⁄2 teaspoon salt
1 tablespoon sherry wine (a good one)
1⁄2 teaspoon cornstarch
1 teaspoon oil
2 garlic cloves, minced
1⁄4 teaspoon minced fresh ginger
5 tablespoons green onions, chopped
1 teaspoon crushed red pepper flakes
1 teaspoon lemon zest
1 teaspoon orange zest
Slice shrimp in halve lengthwise and pat dry.
Add the egg white to shrimp and mix well.
Mix 1 1/2 tablespoons cornstarch with 1/2 teaspoon salt.
Add to the shrimp.
Stir to coat well.
Add 1 1/2 tablespoon oil and mix well again.
Refrigerate at least 2 hours.
Remove the shrimp and dust with remaining cornstarch.
Shrimp should be dry to the touch.
Heat oil to 375°F; shake off excess cornstarch and separate shrimp.
Fry till lightly golden brown.
Combine the shrimp with the sauce and toss quickly to coat.
Serve immediately and garnish with chopped scallions and maybe some lemon or orange zest.
To make the sauce:
Combine the sugar, salt, vinegar and catsup; set aside.
Mix the sherry and cornstarch; set aside.
Heat 1 teaspoon oil in hot cast iron.
Add garlic, ginger, zests, green onion and red pepper.
Cook 30 seconds; stir in catsup mix.
Immediately add sherry mixture and cook till slightly thickened.