xiaoxl/recipe_data huggingface dataset:
Soft Mahi Mahi Tacos with Ginger-Lime Dressing
Category: world-cuisine
By Fiestaqueen

A warm, flavorful dish filled with mahi-mahi, fresh fruit and an exotic ginger-lime dressing. Unique, yet tasteful, this recipe is inspired by the fresh seafood recipes in Mexico and Central America. I serve chips and salsa on the side.

Ingredients:
1 tablespoon olive oil
salt and pepper to taste
6 (3 ounce) fillets mahi mahi fillets
⅓ cup sour cream
1 tablespoon lime juice
1 teaspoon minced fresh ginger root
¼ teaspoon ground cumin
1 dash cayenne pepper
1 large mango - peeled, seeded and diced
1 cup diced fresh pineapple
1  avocado - peeled, pitted and diced
1  jalapeno pepper, minced
6 (6 inch) flour tortillas, warmed
1 cup chopped fresh cilantro

Directions:
Heat the olive oil in a large skillet over medium-high heat. Season the mahi-mahi with salt and pepper. Cook the fillets in the hot oil until the fish is golden brown on each side, and no longer translucent in the center, about 3 minutes per side. Meanwhile, whisk together the sour cream, lime juice, ginger, cumin, cayenne pepper, salt and pepper to taste; set aside. Gently combine the mango, pineapple, avocado, and jalapeno in a bowl. To assemble, place a cooked mahi-mahi fillet into the center of a warmed tortilla. Place a scoop of the mango salsa onto the fish, then drizzle with the sour cream sauce, and finish with a generous pinch of chopped cilantro.

Prep time: 50 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 6 tacos

Calories: 324.1
Fat: 13.2 g
Saturated fat: 3.5 g
Carbohydrates: 33 g
Sugars: 11.3 g
Dietary fiber: 4.9 g
Protein: 20.1 g
Cholesterol: 67.7 mg
Sodium: 292.6 mg
Indian Lassi
Category: world-cuisine
By Simmi G

Here is a basic recipe for Indian Lassi (yogurt drink).  You can add more or less yogurt or water for a thicker or thinner beverage. For a salty lassi, you can substitute 1/2 teaspoon salt for the sugar. Garnish with fresh mint if desired.

Ingredients:
1 ¾ cups plain yogurt
6 cubes  ice, crushed
1 ½ cups ice water
2 teaspoons white sugar
1 pinch salt

Directions:
In a blender, blend the yogurt, ice, water, sugar and salt until mixture becomes frothy. Pour mixture over ice cubes in tall glasses.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 50.4
Fat: 1.1 g
Saturated fat: 0.7 g
Carbohydrates: 6.4 g
Sugars: 6.4 g
Protein: 3.8 g
Cholesterol: 4.3 mg
Sodium: 50.7 mg
Cappuccino Fudge


Ingredients:
marshmallow cream, sugar, heavy cream, instant coffee, ground cinnamon, salt, hazelnuts, walnuts

Directions:
Line 8" square baking dish with aluminum foil; set aside.
In a 2 qt saucepan, combine marshmallow cream, sugar, cream, margarine, coffee powder, cinnamon and salt.
Bring to a boil over medium heat, stirring constantly.
Continue to boil 5 minutes, stirring constantly.
Remove from heat.
Stir in chocolate chips until smooth.
Stir in nuts.
Pour into prepared pan.
Cover and refrigerate at least 4 hours or overnight.
Using foil, lift fudge onto cutting board.
To serve, cut into 36 squares.
Delicious Apple Sauce
Category: side-dish
By Sherice

This apple sauce truly is delicious - my grandma makes it all the time!

Ingredients:
2  apples - peeled, cored and shredded
1 teaspoon ground cinnamon
¼ cup water
3 tablespoons brown sugar

Directions:
Place shredded apples in a medium saucepan over medium low heat. Sprinkle with cinnamon, then add water and cook until the apple bits become soft and mushy. Stir in brown sugar and mix well; if desired, top with ice cream and serve.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 2 servings

Calories: 151.9
Fat: 0.2 g
Carbohydrates: 39.9 g
Sugars: 34.1 g
Dietary fiber: 3.9 g
Protein: 0.4 g
Sodium: 8.1 mg
Mum's Homemade Macaroni Cheese With Bacon


Ingredients:
butter, onion, bacon, flour, milk, English mustard powder, sharp cheddar cheese, ground black pepper, tomatoes, cheese

Directions:
Melt butter in a pot over a medium heat and add the onion.Cook until transparent.
Add the bacon.
Take off the heat and mix in flour (until it forms a ball] and gradually stir in milk with a whisk.
Return the pot to the heat and bring to a boil, stirring constantly.  Reduce heat and simmer for a few minutes.
Add the mustard and pepper and whisk in two cups of cheese (or more to taste].
When it is blended well, add in the cooked macaroni and transfer to a large casserole dish or 9x13 pan.  Top with the remainder of the cheese and sprinkle with breadcrumbs (I spray a little Pam on the breadcrumbs to help it brown better].  Top with sliced tomato.
Place under the broiler until cheese is bubbly.
Fried Asparagus


Ingredients:
cornflour, savory, egg

Directions:
Cut the woody stems from each piece of asparagus.
Mix cornflour, celery salt, and savory. Add or substitute other seasonings as desired.
Whisk one egg thoroughly. Dip each asparagus stalk in the egg wash, then roll in flour mixture.
Heat corn oil  in a small pan on medium-high. CAREFULLY lower asparagus stalks into hot oil to avoid spattering. Make sure asparagus stalks aren't touching and are only in a single layer in the pan.
Fry each stalk until it turns golden brown, then turn over with tongs to fry the other side. Remove asparagus using tongs, and place on a paper towel to soak excess grease. Add salt if desired.
Pear Parsley Salad Dressing


Ingredients:
pear, olive oil, water, parsley, garlic cloves, sea salt

Directions:
In a blender, process pear, olive oil and water on high until smooth., Blend in parsley, garlic and salt., Serve over tossed greens.
Glazed Carrots Asian Style
Category: side-dish
By Robyn Webb

This method of preparing carrots will have us all eating like Bugs Bunny! Preparation time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Ingredients:
6 large carrots, halved
3 tablespoons light soy sauce
3 tablespoons rice vinegar
2 cloves garlic, minced
2 teaspoons sesame oil
2 teaspoons minced fresh ginger root
¼ teaspoon Chinese five-spice powder

Directions:
Bring a large pot of water to boil, add the carrots and parboil for 5 minutes. Drain and rinse with cold water. In a large glass dish, combine the remaining ingredients. Add the carrots and marinate for 30 minutes. Prepare an outdoor grill with an oiled rack set 4 inches from the heat source. Using a oiled wire hinged vegetable basket or just directly on the rack ( whichever you find easier), grill the carrots, turning constantly for a total of 10 minutes, until slightly charred.

Yields: 6 servings/ serving size: 1/2 large carrot

Calories: 50.3
Fat: 1.8 g
Saturated fat: 0.3 g
Carbohydrates: 8.1 g
Sugars: 3.6 g
Dietary fiber: 2.1 g
Protein: 1.2 g
Sodium: 315.5 mg
Norwegian Butter Sauce (Sandefjordsmor)
Category: side-dish
By Chef John

This amazing and simple butter sauce is wonderful on all types of fish, but also works beautifully on shrimp and lobster.

Ingredients:
2  lemons, juiced
½ cup heavy cream
5 tablespoons cold, unsalted butter, cut into cubes
salt to taste
cayenne pepper, to taste
2 tablespoons chopped fresh Italian parsley

Directions:
Place lemon juice in saucepan over medium heat; simmer until lemon juice reduces to less than a tablespoon and almost disappears, 4 or 5 minutes, being careful not to let it burn. Quickly add cream; whisk to combine. Continue to cook until cream reduces and is thick enough to coat the back of a spoon, 5 or 6 minutes. Reduce heat to low. Whisk in 2 or 3 pieces of cold butter, stirring until butter melts before adding more. Add 2 or 3 more butter cubes. (If cream mixture cools too quickly, the sauce may break.) Continue adding butter a few pieces at a time until all butter is emulsified into the cream, 8 to 10 minutes. Add salt, cayenne pepper, and 2 generous tablespoons chopped parsley. Whisk until well blended. Keep sauce warm until ready to use.

Prep time: 10 mins
Cook time: 17 mins
Total time: 27 mins
Yields: 4 servings

Calories: 241.5
Fat: 25.6 g
Saturated fat: 16 g
Carbohydrates: 6.8 g
Sugars: 0.1 g
Dietary fiber: 2.6 g
Protein: 1.5 g
Cholesterol: 78.9 mg
Sodium: 54.7 mg
Cinnamon Pear Liqueur


Ingredients:
pears, white sugar, cinnamon stick, whole cloves, vodka

Directions:
Place the pears, sugar, and spices in a large glass container with a lid such as a quart-sized mason jar.
Add the vodka slowly, stirring to dissolve the sugar. Once it is mostly dissolved, add as much of the vodka as will fit.
Close the lid and place your vodka infusion in a dark, cool place (like a kitchen cabinet away from the stove] for 4-7 days, stirring once a day. Taste test your infusion on day 4--if it tastes good to you, it's done! If you'd like a stronger flavor, keep infusing for several more days. Once infused to your liking, strain out the fruit and spices. It's ready for drinking!
Zesty Chicken and Black Bean Salad - Starbucks Copycat


Ingredients:
tomato paste, olive oil, Dijon mustard, garlic cloves, basil leaves, grape tomatoes, black beans, corn, jicama, feta cheese

Directions:
Place first 7 ingredients into a cruet or shaker.
Shake until well blended.  Set aside.
Divide quinoa onto individual plates or bowls.
Divide salad greens and layer on top of quinoa.
Divide tomatoes, black beans, corn, jicama, and feta cheese on top of each salad.
Layer sliced chicken breast on top.
Drizzle with salad dressing.
Enjoy!
Tomato Cheddar Dill Bread


Ingredients:
all-purpose flour, cheddar cheese, baking powder, salt, baking soda, canned tomato, onion, fresh dill, butter, eggs

Directions:
Preheat the oven to 375.
In a large bowl, combine the flour, cheese, baking powder, salt and baking soda.
In another bowl, mix the tomato puree, onion, dill, butter and eggs.
Add the wet ingredients to the dry ingredients and stir just until combined.
Pour the batter into a well greased loaf pan and bake until bread is nicely browned and a tooth pick inserted into the center comes out clean -- 50-55 minutes.
Turn the bread out onto a wire rack to cool before slicing.
Sage and Pancetta Shrimp


Ingredients:
jumbo shrimp, sage leaf, pancetta, olive oil

Directions:
Clean and devein shrimp., Stuff one sage leaf inside shrimp., Wrap with pancetta., Use a toothpick to secure., Drizzle olive oil on shrimp., Grill on grill pan about 4 minutes per side or until shrimp is cooked.
Italian Tofu Meatballs
Category: everyday-cooking
By orb205

They're the same as Italian meatballs but with tofu. I had to go through many recipes and cobble pieces together to get something that tasted normal. Olive oil helps them crisp up in the oven. I ate these with basic marinara and they were delicious.

Ingredients:
1 (14 ounce) package extra-firm tofu
1  onion, chopped
1  egg
½ cup bread crumbs
½ cup grated Parmesan cheese
1 tablespoon Worcestershire sauce
1 ¼ teaspoons chopped fresh basil
1 ¼ teaspoons chopped fresh marjoram
1 ¼ teaspoons chopped fresh rosemary
1 ¼ teaspoons chopped fresh oregano
1 ¼ teaspoons chopped fresh thyme
1 teaspoon red pepper flakes
1 teaspoon salt
½ teaspoon hot sauce
½ teaspoon minced garlic
¼ cup olive oil

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 15 minutes to drain excess water. Break tofu into small pieces and squeeze again to remove as much water as possible. Place tofu in a large bowl. Add onion, egg, bread crumbs, Parmesan cheese, Worcestershire sauce, basil, marjoram, rosemary, oregano, thyme, red pepper flakes, salt, hot sauce, and garlic; mix well with your hands until thoroughly combined. Drizzle some olive oil on the lined baking sheet. Form tablespoonfuls of tofu mixture into balls and arrange in rows on the baking sheet. Drizzle remaining olive oil over meatballs. Bake in the preheated oven until browned and firm to the touch, 25 to 30 minutes.

Prep time: 30 mins
Cook time: 25 mins
Total time: 1 hr 10 mins
Yields: 16 meatballs

Calories: 338.5
Fat: 23.2 g
Saturated fat: 4.9 g
Carbohydrates: 19 g
Sugars: 4.3 g
Dietary fiber: 2.1 g
Protein: 15.9 g
Cholesterol: 55.3 mg
Sodium: 917.4 mg
Creamy Mayo Seafood Salad


Ingredients:
green onions, scallions, green bell pepper, celery, mayonnaise, lemon juice

Directions:
add the imitation crab meat., add pepper,scallion and celery., add your mayo., then the juice of your lemon., salt to taste., serve cold.
Sensational Steak Sandwich
Category: main-dish
By SEEASTAR

If you are looking for an outstanding, easy to make sandwich, then this is the recipe for you.

Ingredients:
2 tablespoons olive oil
1 pound thinly sliced sirloin steak strips
8 ounces sliced fresh mushrooms
1  green bell pepper, seeded and cut into strips
1 medium onion, sliced
10 slices provolone cheese
1 loaf French bread
1 (14 ounce) can beef broth
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
2 tablespoons Worcestershire sauce
⅛ teaspoon red pepper flakes
¼ cup Pinot Noir or other dry red wine
½ cup prepared horseradish  (Optional)
½ cup brown mustard  (Optional)

Directions:
Heat the oil in a large skillet over medium heat. Add the beef, and cook until browned. Add the mushrooms, bell pepper and onion; cook and stir until starting to become tender, about 5 minutes. In a slow cooker, combine the beef broth, salt, pepper, Worcestershire sauce, red pepper flakes and red wine. Transfer the beef and vegetables to the slow cooker, and stir to blend. Cover, and cook on High for 3 to 4 hours, until beef is extremely tender. Preheat the oven to 425 degrees F (220 degrees C). Drain the liquid from the slow cooker, and save for dipping. Slice the French bread loaf lengthwise like a submarine sandwich. Mix together the horseradish and mustard; spread onto the inside of the loaf. Place slices of provolone cheese on both sides of the loaf, then fill with the beef and vegetables. Close the loaf, and wrap the entire sandwich with aluminum foil. Bake for 10 to 15 minutes in the preheated oven. For crunchier bread, you can bake it without the aluminum foil. Slice into servings, and serve with the juices from the slow cooker for dipping.

Prep time: 30 mins
Cook time: 4 hrs 20 mins
Total time: 4 hrs 50 mins
Yields: 4 servings

Calories: 908.1
Fat: 40.6 g
Saturated fat: 18.2 g
Carbohydrates: 78.8 g
Sugars: 9.5 g
Dietary fiber: 5.4 g
Protein: 55.7 g
Cholesterol: 109.2 mg
Sodium: 2586.4 mg
Pork Curry ( for the Ladies)


Ingredients:
butter, onions, garlic cloves, ground cinnamon, chili powder, ground coriander, ground cumin, turmeric, tomatoes, tomato puree, water, coconut cream, green chili, paprika, salt

Directions:
Heat a pot and melt the butter.
Fry the onions and garlic for 3 minutes.
Add the cinnamon, chili powder,coriander, cumin and turmeric, stir and fry for 2 minutes.
Add the pork and cook for 3 minutes stirring to coat the meat with the spices.
Add the chopped tomato and puree with the water, mix well and add the chopped chili coconut cream and paprika.
Cover pot and cook on low heat till the meat is tender, approx 30 minutes.
Season with salt to taste.
Serve with rice and a vegetable curry for a complete meal.
Raspberry White Chocolate Cake


Ingredients:
eggs, lemon juice, water, white chocolate chips, white chocolate chips, butter, powdered sugar, lemon juice, salt, fresh raspberries

Directions:
Place the first 6 oz of white chocolate into a bowl.  Microwave on high for 1 minute, stir.  Microwave for one more minute, and stir again until completely melted. Let it cool for a few minutes.
Combine the cake mix, eggs, lemon juice, water and oil.  Mix well for several minutes.  Whisk in the melted white chocolate.
Grease and flour 2 round 8-inch cake pans.  Add the batter.  Bake for 28-32 minutes at 350 degrees, or until golden brown/fragrant and a toothpick comes out clean.
Allow the cakes to cool in the pans for about 10 minutes.  Then turn out onto a wire rack and let cool completely.
For the frosting:  Melt the remaining 6 oz chocolate chips as in step 1.
Cream the butter and neufchatel cheese together until fluffy.  Slowly add the powdered sugar (NOTE: make sure it is well sifted, or there will be lumps!] and mix well until combined.
Whisk in the white chocolate, the pinch of salt and the lemon juice. Check the consistency, beat in more butter or powdered sugar if needed. Note: the frosting will solidify slightly once refrigerated.
Evenly spread the top of one of the cooled cakes with the raspberry jam.
Place the second cake on top.  Using a spatula or frosting knife, spread the frosting evenly over the top and sides of the cake.  Decorate with leftover frosting, if desired.
Garnish with the fresh raspberries, and keep refrigerated.
Grilled Sesame Asparagus


Ingredients:
asparagus, soy sauce, black pepper, sesame seeds

Directions:
Soak 2-3 bamboo skewers in water for 30 minutes or more.
Wash asparagus and snap the ends off.  *Note: Snapping the ends off with your fingers rather than cutting will prevent the asparagus from being stringy.
Thread the asparagus spears onto the bamboo skewers.
Spoon or brush the toasted sesame oil onto the asparagus.
Spoon or brush the soy sauce onto the asparagus.
Sprinkle with pepper.
Place on BBQ grill and cook for 3-4 minutes until tender-crisp.
Sesame seeds can be added after cooking or before, whichever you like better.
Any extra soy sauce-oil mixture can either be used for dipping or basting during cooking.
Green Tomato Relish


Ingredients:
green tomato, sugar, onions, vinegar, salt

Directions:
Wash tomatoes, cut into chunks. Place tomatoes, sugar, onion, peppers,vinegar and salt into large cooking pot.  Mix well and simmer over medium heat, stirring until tomatoes turn from green to brownish and steam begins to form.  Do not over cook. Do not Boil.
Pack into hot canning jar and seal, in a hot water canner.  Bath in hot water bath for about 20 minutes.  Take out and allow to cool for about 8-10 hours.  Check for proper sealing, if some have not sealed put in fridge and enjoy when cold.
Fabulous Fall Fruit Crisp


Ingredients:
sliced apples, pears, fresh cranberries, frozen cranberries, all-purpose flour, maple syrup, oats, brown sugar, all-purpose flour, ground cinnamon, butter

Directions:
PREHEAT oven to 375ºF (190ºC]. Grease an 8" square (2 L] baking dish.
COMBINE all ingredients for fruit mixture, including syrup and flour. Mix well. Spread in baking dish.
COMBINE first four dry ingredients for topping. Cut in butter until mixture is crumbly. Sprinkle over fruit.
BAKE for 30 to 40 minutes, or until fruit is tender. Serve warm or at room temperature.
Smoked Chicken in the Crock Pot


Ingredients:
chicken breast halves, allspice, fresh ground black pepper, onion, liquid smoke

Directions:
Thaw chicken, if frozen.  Rub breasts with allspice, pepper, and salt and place in fridge for several hours or overnight.
In the morning, spray crock pot bowl with non-stick spray.  Slice onion into rings and place in bottom of crock pot.
Lay chicken breasts on top of rings, and pour liquid smoke over.  Cook on low for 7-8 hours.
Pour off liquid (can save for gravy, etc], scoop out onions (if desired], and "pull" or shred chicken with two forks (if desired].  Tasty with a spicy BBQ sauce and buns!
Chocolate-Coconut Squares


Ingredients:
graham cracker crumbs, brown sugar, flour, butter, sweetened condensed milk, flaked coconut, chocolate chips, peanut butter, peanuts

Directions:
Set oven to 350 degrees.
Prepare an ungreased 13 x 9-in baking pan.
Combine first 4 ingredients.
Press mixture into ungreased baking dish.
Bake for 10 minutes.
Combine milk and coconut; mix well, spread over crust.
Bake for another 10-12 minutes.
Combine chocolate chips and peanut butter in a small saucepan.
Cook, over low heat, stirring constantly until chocolate melts.
Spread over coconut layer.
Garnish with chopped peanuts, if desired.
Cool and cut into bars.
Cream of Fresh Vegetable Soup (Vegan!)


Ingredients:
fresh broccoli, fresh asparagus, fresh broccoli, fresh asparagus, olive oil, onion, celery, carrot, water, raw cashews, salt, onion powder

Directions:
Steam 1 1/2 cups vegetables in a small amount of water until cooked.
Place steamed vegetables in blender and blend until smooth. Place blended vegetables in a small bowl.
Pour olive oil in the bottom of a 2-quart saucepan and saute onion, celery, and carrot.
Add 3 cups of water to saucepan and bring to a slow boil.  Add blended vegetables and 2/3 cup of chopped fresh vegetables.  Simmer for 5 minutes.
Place cashews, 1 cup of water and seasonings in blender and blend until smooth and creamy.
Slowly add to soup and bring to a boil. Serve.
Pecorino and Pepper Coins


Ingredients:
white wine, all-purpose flour, kosher salt, pecorino romano cheese, margarine, butter, sugar, pepper

Directions:
In 1-cup microwave-safe glass measure or bowl, heat wine in microwave on High 6 to 7 minutes or until reduced to 1 tablespoon.
Cool 10 minutes in refrigerator.
On waxed paper, combine flour, salt, and 1 cup Romano.
In large bowl, with mixer at medium speed, beat margarine and sugar until creamy, about 2 minutes.
Beat in wine.
With mixer at low speed, beat in flour mixture until blended.
On 16-inch-long sheet of waxed paper, mix pepper with remaining 1/2 cup Romano.
Line 2 large cookie sheets with parchment paper.
Divide dough into 8 equal pieces (each about heaping 1/4 cup].
Roll each into 13" by 1/2" log.
Roll logs in cheese mixture.
Wrap each log in plastic wrap and slide onto cookie sheet for easier handling.
Freeze at least 15 minutes or until dough is firm enough to slice.
(Or, place dough in refrigerator about 1 hour.] Meanwhile, preheat oven to 350 degrees F.
Remove 1 log from freezer at a time; discard plastic wrap.
Cut log into 1/2-inch-thick coins.
Arrange coins 1/2-inch apart, on prepared cookie sheet.
Repeat with logs to fill 1 cookie sheet.
Bake 15 to 20 minutes or until golden.
Slide parchment onto wire rack; cool coins completely.
Repeat with remaining logs.
Store coins in tightly covered container at room temperature up to 1 week or in freezer up to 3 months.
Easy Mini Apple Pies


Ingredients:
egg, raw sugar

Directions:
Preheat oven to 375.
Lightly pat out one pie crust sheet.
Using a small bowl turn upside down and cut out circles in pie crust.  (I used an individual casserole dish and got 4 crusts from one sheet of dough.].
Place about 2 spoonfuls of pie filling on half of each circle.  Be careful not to get too much on or your pie won't seal.
Fold dough over filling, crimp edges with a fork to seal.
Repeat with remaining pie crust and filling.
Place on a lightly greased cookie sheet.
Cut a small slit in the top of each pie.
Brush with egg and sprinkle generously with sugar.
Bake for 25-30 minutes.
Sweet Potatoes and Apples


Ingredients:
cooking apples, brown sugar, butter, salt

Directions:
Preheat oven to 350 deg F., Slice cooked potatoes and apples 1/4"- 1/2" thick., Place half of each in buttered baking dish., Sprinkle with half the sugar, salt, and dot with half the butter., Repeat., Cover and bake 40 minutes., Variations: Add 1/2 cup chopped nuts and/or a tablespoon of grated orange rind.
Panda Inn's Sweet and Pungent Shrimp


Ingredients:
raw shrimp, cornstarch, salt, sugar, catsup, vinegar, salt, sherry wine, cornstarch, garlic cloves, fresh ginger, green onions, crushed red pepper flakes, lemon zest, orange zest

Directions:
Peel and devein shrimp.
Slice in halve lengthwise.
Rinse well pat dry.
Add the egg white to shrimp 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 fryer to 350°F; shake off excess cornstarch and separate shrimp.
Fry till golden brown.
Combine the shrimp with the sauce and toss quickly to coat.
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 the wok.
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.