One of my favorite dishes is from a restaurant that has since closed its doors, but it constantly stays on my mind. So much so that I ended up finding a recipe, since I no longer can go to order this delicacy. I’m talking about Grand Marnier Shrimp from Chin Chin. This recipe comes pretty close, even though the exact recipe is most likely going to remain unknown. But hey, my friends and I loved this, so it’s a keeper!
What you’ll need:
- 2 pounds large or jumbo shrimp
- 1 cup canola oil
- 12 oz evaporated milk
- 3 tbsp Grand Marnier
- 2 tbsp honey
- 1 cup cornstarch
- (plus) 1 1/2 tbsp cornstarch
- 1 pinch cayenne pepper
- 1 pinch white pepper
- 1/2 tsp salt
Add 1 cup cornstarch to a large bowl. Pat shrimp dry (they should be peeled and deveined, tails on). Add shrimp to the bowl and dredge them.
In a sauce pot add evaporated milk, honey, Grand Marnier, cayenne pepper, white pepper and salt. Bring to a boil, then simmer.
Mix 1 1/2 tbsp cornstarch with 3 tbs of water, mix well. Add to the sauce and stir.
Heat the canola oil in a pan (or wok), and add the shrimp when the oil is hot, without crowding the shrimp. Fry in batches if necessary. Fry for about 60 to 90 seconds on each side.
Move shrimp briefly onto a paper towel, then arrange on a serving platter by stacking one shrimp on top of another to make a small stack of 2. Spoon sauce over the little shrimp stacks and garnish with parsley if so desired!