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Suggest a better descriptionSlowly heat oil in a wok or large skillet. In a small bowl combine next 5 ingredients for sauce. In 3 bowls, combine flour and cornstarch in first; beat egg whites with a fork until loose in second; mix salt and pepper in third. Dip shrimp first in flour mixture, shaking off excess; dip in egg whites, allowing excess to drip off. Lightly roll in salt mixture and add immediately to hot oil. Fry on all sides, remove and drain on paper towels. Serve with sauce, garnished with extra scallions. Yield: 12 to 15 shrimp Posted to MC-Recipe Digest V1 #326 Recipe by: ESSENCE OF EMERIL SHOW#EE086 From: Meg Antczak
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Serving Size: 1 Serving (1955g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1191 | ||
Calories from Fat: 32 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 3996.3mg | 138 % | |
Potassium 2220mg | 58 % | |
Total Carbohydrate 132.8g | 39 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 128.4g | ||
Protein 148.8g | 213 % | |
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: 1191
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