In the LA Weekly's 2012 countdown of their 100 fav restaurant dishes, Slippery Shrimp came in at #63:
63: Slippery Shrimp at Yang Chow
2 lbs. medium shrimp, shelled & deveined
4 tbsp. baking soda
4 cups ice
1 egg white
2 tbsp. cornstarch
1/2 cup cornstarch
3 tbsp. ketchup
4 tbsp. rice vinegar or distilled white vinegar
4 tbsp. rice wine
6 tbsp. sugar
2 tsp. kosher salt
1 cup water
2 1/2 tbsp. water
2 1/2 tbsp. cornstarch
4 cups vegetable oil
5 cloves garlic, minced
2 tsp. minced ginger
1/4 tsp. red pepper flakes (or finely chopped dried Chinese chilies)
4 green onions, sliced
1. Rinse the shelled & deveined shrimp in a colander and pat dry with paper towels. Place into a medium bowl and add 4 tbsp. baking soda and massage lightly into the shrimp. Add enough cool water to cover the shrimp and add 4 cups of ice. Cover and let sit for 30 minutes. This well tenderize the shrimp and make it succulent (a la Chinese restaurant-style shrimp).
2. Rinse the shrimp well in a colander, then pat dry with paper towels. Add back to the bowl and combine with 1 egg white and 2 tbsp. cornstarch. Cover and refrigerate; let marinate at least 2 hours or even overnight.
3. For the sauce: Combine all the sauce ingredients together in a bowl. Combine the cornstarch slurry ingredients together in a small bowl, then add to the sauce; stir well to combine.
4. Place 1/2 cup of cornstarch in a shallow bowl and dredge the shrimp well on all sides.
5. Heat 4 cups of oil in a deep pan or wok over high heat. Fry the shrimp in batches (do not overcrowd) until crispy and just cooked through, about 3-4 minutes. Remove the fried shrimp to a paper towel-line plate to drain; continue until all the shrimp are done.
6. Pour out all except about 3 tbsp. of the oil in the pan and bring up to heat over medium-high. Add the minced garlic and ginger,; stir-fry for a few seconds then add the sauce mixture. Bring up to a boil and cook, stirring frequently, until the sauce has thickened; stir in the red pepper flakes.
7. Add the fried shrimp to the sauce and stir in most of the sliced green onions (reserve about 2 tbsp. for garnish). Plate the shrimp immediately and garnish with the remaining green onions. Serve with steamed white rice.