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Suggest a better description1) Peel and devein the shrimp, but leave the last tail segment intact. Rinse the shrimp and pat dry. Give each shrimp a slight gash crosswise at the top. 2) Sprinkle the shrimp with 1 ts salt and sesame oil and rub it in. 3) Dip the shrimp, one at a time, into the cornstarch. 4) Put 1/2 c of the leftover cornstarch in a bowl and add the egg and the remaining salt. Mix well with the fingers. 5) Heat the oil for deep frying in a wok until it is hot and almost but not quite smoking. Dip the shrimp into the egg-cornstarch mixture, then slide them into the hot oil. Cook, turning the shrimp, until golden brown all over, about 2 minutes. As the shrimp are browned, remove and drain on paper towels. 6) Return all the shrimp to the hot oil and deep fry about 1 minute longer. Drain and serve hot.
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Serving Size: 1 Serving (198g) | ||
Recipe Makes: 5 | ||
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Calories: 307 | ||
Calories from Fat: 144 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16g | 21 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 685.6mg | 211 % | |
Sodium 261.5mg | 9 % | |
Potassium 282.4mg | 7 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 13.6g | ||
Protein 25.9g | 37 % | |
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: 307
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