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Ingredientes
- Â Â Woodward
- Â Â Vegetable oil -- for frying
- 1 lb Shrimp, 21-25, peeled --
- Â Â De-
- 1 tsp Fresh lime juice
- 1 tsp Light soy sauce
- 2 Tbsp. Flour
- 1 Tbsp. Cornstarch
- 1/2 tsp Baking soda
- 1 x Egg -- slightly beaten
- 2 x Scallions -- thinly sliced
- 1 Tbsp. Fresh ginger -- chopped
- 2 sm Or possibly 3 small dry -- red warm
- Â Â Chopped
- 1 Tbsp. Garlic -- chopped
- 1/2 c. Sugar
- 2 Tbsp. Light soy sauce
- 1/4 c. Mango puree
- 1 Tbsp. Dark rum
- 1 Tbsp. Fresh lime juice
- 1 Tbsp. Sherry
- 1 Tbsp. Light soy sauce
- 1 tsp Sugar
- 8 c. Mixed spring greens and --
- Â Â Spinach, loosely pac
- 1/2 c. Cilantro or possibly basil --
- Â Â Minced
- Â Â Mango slices -- for garnish
- Â Â Carambola slices -- garnish
Direcciones
- Slice the shrimp lengthwise in half, rinse in cool water, and pat dry.
- Combine the lime juice, soy sauce, flour, cornstarch, baking soda, and egg in a bowl and mix well. Add in the shrimp, cover with plastic wrap and chill for at least an hour. Mix together the scallions, ginger, chilies, and garlic in a small bowl and set aside. Mix together the Sauce ingredients in another small bowl and set aside.
- Heat 2 c. of oil to 350 in a wok or possibly deep frying pan. Add in half the shrimp and stir briskly till the shrimp turn whitish-pink, 3 to 4 mins. Remove to drain on paper towels. Cook the rest of the shrimp in the same manner.
- Remove all but 2 tbsp of oil from the wok, add in the scallion mix and stir at high heat till it begins to color. Add in the sauce ingredients and stir till the mix bubbles.Return the shrimp to the wok and stir to coat with the sauce for a minute or possibly two. Transfer to a holding container and keep hot.
- Heat 2 tbsp of oil in the wok, add in the sherry, soy sauce, and sugar and stir to heat through. Add in the greens/spinach mix and stir briskly at high heat just till wilted. Remove from the heat, mix in cilantro/basil and transfer to serving platter.
- Place the shrimp on the greens and garnish with mango and carambola slices.
- Makes 4 main course servings or possibly 6 to 8 first course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 456g | |
| Recipe makes 4 servings | |
| Calories 405 | |
| Calories from Fat 50 | 12% |
| Total Fat 5.7g | 7% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 228mg | 76% |
| Sodium 1169mg | 49% |
| Potassium 963mg | 28% |
| Total Carbs 57.24g | 15% |
| Dietary Fiber 6.9g | 23% |
| Sugars 37.64g | 25% |
| Protein 31.76g | 51% |
