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Suggest a better descriptionIF THE SHRIMP ARE UNPEELED, peel them by removing their shell, legs and tail. Devein them by making a surface cut down the back of the shrimp and removing the black, green or yellow matter. Rinse them well under cold running water and pat them thoroughly dry with paper towels. Rub the shrimp evenly with salt and set aside. Put the tea leaves in a heat-proof measuring cup and pour in the hot water. Let the tea steep for 15 minutes. Heat a wok or large saute pan until it is hot and add the oil. Then add the shrimp and rice wine and stir-fry for 30 seconds. Pour in the tea and half of the leaves and cook for another minute. Remove the shrimp with a slotted spoon to a serving platter and reduce any liquid in the wok by half. Pour this over the shrimp and serve at once.
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Serving Size: 1 Serving (158g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 64 | ||
Calories from Fat: 46 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.9mg | 0 % | |
Potassium 44.9mg | 1 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 2.2g | ||
Protein 0.3g | 0 % | |
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: 64
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