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Suggest a better descriptionWork the shrimp with sesame oil, unbeaten egg white and half of the cornstarch. Let stand for 30 minutes or longer. Heat the deep-frying oil almost to smoking and add rice noodles. When they puff, remove and drain. Heat peanut oil in a wok and stir-fry the shrimp briefly. Add mushrooms. Cook and toss, then season to taste with salt and white pepper. Add beaten egg white, toss and remove shrimp and mushrooms. Add green onions, ginger, garlic, wine, stock, sugar and remaining cornstarch. Toss and cook for 30 seconds. Add shrimp and mushrooms and heat through. Serve on noodles. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chefs The Wong Brothers, Trey Yuen Restaurant, New Orleans
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Serving Size: 1 Serving (253g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 208 | ||
Calories from Fat: 154 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.1g | 23 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 0.5mg | 0 % | |
Sodium 631.7mg | 22 % | |
Potassium 55.9mg | 1 % | |
Total Carbohydrate 8.9g | 3 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 8.9g | ||
Protein 2.3g | 3 % | |
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: 208
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