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Suggest a better descriptionMix together 2 tbs. cornstarch and the egg whites. Add the baby shrimp and stir to coat well; marinate 5 minutes. Heat a wok or skillet and add the cooking oil. When th oil is hot, fry the large shrimp for 2 minutes, stirring constantly and remove the shrimp to a serving platter with a slotted spoon. Immediately add the coated baby shrimp to the wok and stir quickly. Add the sherry, stir quickly until heated. Add the chicken stock and season to taste with salt and pepper. Dissolve the remaining cornstarch in 1 tbs. cool water and stir into the wok mixture to form a thick sauce. Empty the contents of the wok onto the serving platter beside the large shrimp. Serve while hot. PLUM BLOSSOM STEMMONS FREEWAY NORTH, DALLAS WINE: WANG FU From the
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Serving Size: 1 Serving (172g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 162 | ||
Calories from Fat: 129 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.3g | 19 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 0.6mg | 0 % | |
Sodium 130.2mg | 4 % | |
Potassium 104.9mg | 3 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.8g | ||
Protein 5.9g | 8 % | |
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: 162
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