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Ingredientes
- 1 lb large or possibly medium shrimp - (20 to 30) shelled, deveined,
- Â Â with tail shells left on
- 1 Tbsp. soy sauce
- 1 Tbsp. dry sherry or possibly Chinese rice wine
- 1 tsp sesame oil
- 1 tsp vegetable oil
- 1 tsp grated orange peel
- 1 tsp cornstarch
- 2 Tbsp. fresh lime juice
- 3 Tbsp. soy sauce
- 3 Tbsp. orange marmalade
- 2 tsp prepared Chinese mustard
Direcciones
- Combine the marinade ingredients in a medium bowl. Add in the shrimp; stir to coat. Set aside for 20 min. Combine sauce ingredients in a small serving bowl; set aside.
- Preheat the oven to 400 degrees. Place the shrimp on a rack in a foil-lined baking pan. Bake till the shrimp feel hard and turn pink, about 6 min. Arrange on a platter. Serve hot or possibly at room temperature with the dipping sauce.
- This recipe yields about 20 pcs.
- Tip: Check the shrimp a minute or possibly two before the recommended baking time is up; it is important not to overcook the shrimp.
- Comments: Simply wonderful! I love the combination of orange and mustard. Although traditional Chinese kitchens do not have ovens, this updated recipe is baked. Still it has all the elements of the traditional Chinese dish, that is "deep-fried" in a wok.
- Yield: 20 pcs
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 646g | |
| Calories 791 | |
| Calories from Fat 154 | 19% |
| Total Fat 17.3g | 22% |
| Saturated Fat 2.51g | 10% |
| Trans Fat 0.12g | |
| Cholesterol 689mg | 230% |
| Sodium 4428mg | 185% |
| Potassium 1066mg | 30% |
| Total Carbs 56.63g | 15% |
| Dietary Fiber 1.6g | 5% |
| Sugars 38.92g | 26% |
| Protein 96.95g | 155% |
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