I know there are plenty of people who don't think much of Yang Chow. I used to like it quite a bit 10 yrs ago, and then the quality just kept getting worse. BUT, the slippery shrimp, particularly eat-in right out of the fryer, when they are still crunchy, were always a favorite. I don't think I ever had a bad rendition.
I used to think forever about trying to get the recipe in the requests section of BA, but never did because I didn't think they would give it out. So I was quite surprised to see it in my mom's issue this month.
I'm curious whether anyone who enjoys that dish in the restaurant has tried it at home, and how closely it resembles the real thing?