Reviewed: Jul. 13, 2009

Very good! I did not have white wine so I used sherry and I used rice vinegar. Wow! I will definitely make this again.

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foodgoddesstriceah

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Reviewed: Jun. 12, 2009

Light and delicious, with a little zip. Just as I remembered! The recipe brought me back to my college days in LA...

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MARTHINA_EARLINA

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Reviewed: Jan. 20, 2009

WOW!!! This recipe is just fantastic! My teenage son summed it up, OMG!!! We love upscale Chinese food and to be able to make it at home and enjoy a GREAT restaurant quality dish right out of your own kitchen was very enjoyable. This is our new favorite dish. We decided not to include it in our regular rotation and to keep it for special celebrations or for a special pick me up! We also did the same recipe with Chicken and that was excellent as well! Thanks to Angela the submitter of this dish we can ALL ENJOY IT!!! Thanks Ange...

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Julia Garreaud

Cooking Level: Intermediate

Home Town: Sherman Oaks, California, USA

Living In: Gilford, New Hampshire, USA

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Reviewed: Jan. 20, 2009

The recipe is delich!! I just made it tonight. I did not change a thing. The shrimp were perfect with the cornstarch and not gummy - you definately have to shake the cornstarch off. Give it a try!!

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Kelly

Cooking Level: Expert

Home Town: Lanham, Maryland, USA

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Reviewed: Jan. 18, 2009

Undeniably awesome. I can't resist tinkering with a recipe, but this one is perfection as is. In fact, it is the first recipe from this site that I haven't changed one thing. Well, okay, I doubled the sauce, because ooh mama! Is it good! The coating is just right--not too heavy, just a light crispy coating. My husband isn't a shrimp kind of guy, I have to coax him to eat it. He really liked this and said he would definitely want it again. Yay for me, cuz I get to eat this again. And again. And again...

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Squeezer

Home Town: Lynnfield, Massachusetts, USA

Living In: Bristow, Virginia, USA

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Reviewed: Jan. 1, 2009

Super tasty! Loved it.

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steph885

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Reviewed: Dec. 19, 2008

Really, really special. The ingredients came together seamlessly. The cornstarch coating is perfectly light -- no need to use egg wash or anything else. Thanks for nailing a great dish!

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vinedresser

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Reviewed: Nov. 2, 2008

Looks like the LA Times recipe.

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STAMPZALOT

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Reviewed: Oct. 5, 2008

These tasted great when they were hot. Reheated, not so much. My only complaint is that the cornstarch didn't give it a good breading. Next time i will dip in battered egg, then maybe cornstarch? I think the shrimp should be "tempura" fried.... but everything after that was great! I did fry them in veggie oil with some sesamee oil bc I didn't have peanut oil. Will make again but with better batter!!!

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USFCollegeGirl

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Brooklyn, New York, USA

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Reviewed: Jul. 31, 2008

Delicious!! I made it for my family, actually we made a lot of Chinese food that night; Besides what other people think, it is the best!! It tastes just like Yang Chow in LA!!!

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Carmabella

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2008

While I have never had Slippery Shrimp, the idea of this recipe sounded really delicious. Unfortunately, I was extremely disappointed. It had an odd chemical taste to it, that I gather was the combination of vinegar, wine and cayenne. In spite of all of the sugar in the recipe, I found no sweetness to this. I guess I won't be making again. Thanks for the recipe though.

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mkecupcakequeen

Cooking Level: Expert

Home Town: Pomona, California, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 3, 2008

Love love love this recipe! It is dead-on exact to the Slippery Shrimp at Yang Chow's in L.A.'s Chinatown. One bite took me right back to the west coast! The second time I made it I doubled the sauce and that was nice as well.

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