Try this Wok Flashed Salt And Pepper Shrimp with Lemon Basmati Rice recipe, or contribute your own.
Suggest a better description* Note: See the "Lemon Basmati Rice" recipe which is included in this collection Soak shrimp in salty cold water for 20 minutes and rinse thoroughly. In a large bowl, mix peppercorns, salt and cornstarch. Dredge shrimp in mixture. In a very hot wok, add oil and fry the shrimp quickly. Add the scallions. Cook until shrimp are pink, only 3 to 5 minutes. Serve with Lemon Basmati Rice. This recipe yields 4 servings. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A23) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-21-1999 Recipe by: Ming Tsai
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Serving Size: 1 Serving (207g) | ||
Recipe Makes: 4 | ||
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Calories: 342 | ||
Calories from Fat: 153 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17g | 23 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 255.4mg | 79 % | |
Sodium 252.3mg | 9 % | |
Potassium 366.3mg | 10 % | |
Total Carbohydrate 11g | 3 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 10.1g | ||
Protein 34.6g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 342
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