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Ingredientes
- 3/4 lb large raw shrimp
- 2 tsp cornstarch
- 1/2 tsp salt
- 2 Tbsp. unsweetened desiccated coconut
- 2 Tbsp. veg. oil
- 1 Tbsp. butter
- 1 Tbsp. chopped garlic
- 1 x fresh red jalapeno chile seeded, chopped
- 1 x fresh green jalapeno chile seeded, chopped
- 2 x green onions chopped
- 1 Tbsp. rice wine or possibly dry sherry
- 1 Tbsp. soy sauce (or possibly 1/4 tspn salt)
- 1/2 tsp sugar
Direcciones
- Shell and devein shrimp, leaving tails intact, then butterfly them. Place in a medium bowl with cornstarch and salt; stir to coat. Let stand for 10 min.
- Toast coconut in a wok over low heat, stirring frequently, till golden brown-brown, 4 to 5 min. Remove coconut from wok.
- Place wok over high heat till warm. Add in 1 1/2 Tbsp. oil, swirling to coat sides. Add in shrimp; stir-fry for 2 min. Remove shrimp.
- Reduce heat to medium. Add in remaining 1/2 Tbsp. oil and butter to wok, swirling to coat sides. Add in garlic and stir-fry for 1 minute. Add in chiles and green onions; stir-fry for 2 min.
- Return shrimp to wok and add in wine, soy sauce, sugar, and toasted coconut. Cook till heated through.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 4 servings | |
| Calories 245 | |
| Calories from Fat 142 | 58% |
| Total Fat 16.28g | 20% |
| Saturated Fat 7.14g | 29% |
| Trans Fat 0.18g | |
| Cholesterol 137mg | 46% |
| Sodium 667mg | 28% |
| Potassium 236mg | 7% |
| Total Carbs 5.73g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.78g | 1% |
| Protein 18.22g | 29% |
