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Suggest a better descriptionTO CLEAN THE SHRIMP, remove the feathery legs and blot the shrimp dry with paper towels. In a small bowl, combine the coarse salt, peppercorns, and sugar and set aside. In another small bowl, combine the garlic, ginger, scallions and the chopped chilies. Heat a wok or deep skillet until it is hot and add the oil. When the oil is very hot and smoking, add the shrimp and deep-fry for about 1 minute or until they are pink. Remove them immediately with a slotted spoon and drain well. Pour off all but 1 1/2 tablespoons of the oil and reheat the wok. Add the salt-peppercorns-sugar mixture and stir-fry for 10 seconds. Add the garlic-ginger-scallion-chiles mixture and stir-fry for 10 seconds. Return the shrimp to the wok and stir-fry over high heat for about 2 minutes until the spices have thoroughly coated the outer shell of the shrimp. Transfer the shrimp to a serving platter and serve at once.
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Serving Size: 1 Serving (265g) | ||
Recipe Makes: 4 | ||
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Calories: 1125 | ||
Calories from Fat: 993 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 110.4g | 147 % | |
Saturated Fat 18.7g | 94 % | |
Monounsaturated Fat 50.3g | ||
Polyunsanturated Fat 35.5g | ||
Cholesterol 170.2mg | 52 % | |
Sodium 1335.9mg | 46 % | |
Potassium 424.9mg | 11 % | |
Total Carbohydrate 13.7g | 4 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 10.7g | ||
Protein 24.5g | 35 % | |
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: 1125
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