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Ingredientes
- 1 Tbsp. Sherry or possibly shaoxing wine (Shaoxing wine is available at Asian mar
- 1/2 tsp salt
- 1 x egg white beaten
- 1 c. cornstarch plus
- 1 Tbsp. cornstarch divided
- 1/2 Tbsp. vegetable oil
- 1 lb peeled medium shrimp deveined
- 2 c. peanut oil
- 1 Tbsp. ketchup
- 1 Tbsp. chicken broth
- 2 Tbsp. sugar
- 1/2 tsp Asian chile sauce
- 3 x garlic cloves thinly sliced
- 1/2 tsp chopped ginger root
- 2 c. shredded lettuce
Direcciones
- For the Shrimp: Combine the wine, salt, egg white, 1 Tbsp. of cornstarch and the vegetable oil. Add in the shrimp; marinate 30 min. Place the remaining cornstarch in a bowl. Add in the shrimp; toss well. Place the shrimp in a colander and shake to remove any excess cornstarch.
- Heat a wok over high heat then add in the peanut oil. Heat to 375 degrees. Drop half the shrimp into the oil and cook till light golden brown, 2 min. Remove with a slotted spoon and drain on paper towels. Cook the rest of the shrimp. Drain the oil from the wok.
- For Assembly: Heat the wok over high heat. Combine the ketchup, chicken broth, sugar, chile sauce, garlic and ginger and add in to the wok. Bring to a boil. Add in the shrimp; toss to coat. Divide the lettuce among 6 plates and top with the shrimp.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 6 servings | |
| Calories 758 | |
| Calories from Fat 659 | 87% |
| Total Fat 74.48g | 93% |
| Saturated Fat 12.51g | 50% |
| Trans Fat 0.03g | |
| Cholesterol 115mg | 38% |
| Sodium 342mg | 14% |
| Potassium 174mg | 5% |
| Total Carbs 7.71g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 5.01g | 3% |
| Protein 15.62g | 25% |
