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Ingredientes
- 1/4 c. chicken stock
- Â Â (or possibly canned chicken broth)
- 1/4 c. ketchup
- 2 Tbsp. soy sauce
- 2 Tbsp. rice vinegar
- 2 Tbsp. sweet chili garlic sauce
- 1 tsp vegetable oil
- 1 Tbsp. chopped garlic
- 1 tsp chopped ginger
- 1 Tbsp. chopped shallot
- 1 x fresh red or possibly green jalapeno chile seeded, chopped
- 3/4 lb uncooked large shrimp - (abt 16) shelled, deveined,
- Â Â and tails left intact
- 1 x egg lightly beaten
Direcciones
- Stir the chicken stock, ketchup, soy sauce, rice vinegar and sweet chili garlic sauce together in a small bowl.
- For the Dish: Heat a wok over high heat till warm. Add in the oil and swirl to coat the sides. Add in the garlic, ginger, shallot and chile. Stir-fry till fragrant, about 20 seconds. Add in the shrimp and stir-fry till they turn pink and curl slightly, 1 to 2 min.
- Pour the sauce into the wok and stir-fry for 1 minute. While stirring in a circular motion, slowly pour in the beaten egg. This will create egg "flowers".
- Turn off the heat, scoop the contents of the wok onto a platter and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 4 servings | |
| Calories 143 | |
| Calories from Fat 34 | 24% |
| Total Fat 3.8g | 5% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.03g | |
| Cholesterol 176mg | 59% |
| Sodium 970mg | 40% |
| Potassium 291mg | 8% |
| Total Carbs 6.56g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 3.78g | 3% |
| Protein 19.79g | 32% |
