Try this Uncle Tais Shrimp recipe, or contribute your own.
Suggest a better descriptionPeel shrimp, split in half and rinse to devein. Pat dry. Place shrimp in bowl and add 1-1/2 tbs. sherry, egg whites and 1-1/2 tbs. oil. Stir until whites become bubbly. Add half the salt and 1-1/2 tbs. cornstarch. Stir to blend. Prepare scallions and ginger and set aside. Combine remaining 3 tbs. sherry, remaining tbs. cornstarch blended with water, soy sauce, vinegar, sugar, remaining salt, sesame oil and broth. Heat remaining 4 cups oil in a wok or skillet and add shrimp, one at a time. Cook about 1 minute, then scoop out, leaving the oil in the wok continuously heating. Return shrimp to oil and cook about 30 seconds. Drain wok completely. Return about 1 tbs. oil to wok & add scallions & ginger, stirring constandly. Cook about 5 sec. Add shrimp & vinegar mixture. Toss & stir-fry until hot & shrimp is coated evenly. Garnish w/cilantro. UNCLE TAIS SOUTH POST OAK, HOUSTON WINE: WAN-FU From the
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Serving Size: 1 Serving (119g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 147 | ||
Calories from Fat: 35 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 246.7mg | 9 % | |
Potassium 138.4mg | 4 % | |
Total Carbohydrate 17.8g | 5 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 17.6g | ||
Protein 7.5g | 11 % | |
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: 147
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