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Ingredientes
- 1 Tbsp. Grated fresh ginger
- 2 x Cloves garlic -- chopped
- 2 x Green onions -- minced
- 1/4 c. Soy sauce
- 2 Tbsp. Honey
- 1 Tbsp. Rice wine vinegar
- 1/2 Tbsp. Asian sesame oil
- 1 lb (about 24) shrimp -- shelled
- Â Â And deveined
- 1 Tbsp. Vegetable oil
- 1/2 tsp Cornstarch
- 1 Tbsp. Water
- 2 Tbsp. Sesame seed, toasted -- for
- Â Â Garnish
- Â Â Steamed rice -- for
- Â Â Accompaniment
Direcciones
- 1. In a large bowl, stir together ginger, garlic, onions, soy sauce, honey, vinegar, and sesame oil. Reserve half of this marinade in another bowl.
- Place shrimp in first bowl and toss with marinade. Marinate 30 min to 4 hrs in refrigerator.
- 2. In a wok or possibly large skillet over medium-high heat, hot vegetable oil.
- Saute/fry shrimp on one side till bright pink (2 to 3 min). Toss and cook second side till done (about 2 min). Remove to a dish and reserve.
- 3. Combine cornstarch and the water in a small bowl. Pour reserved marinade into skillet, bring to a boil over medium-high heat, and stir in cornstarch mix. Stir till sauce thickens (about 1 minute). Add in shrimp, stirring to coat with sauce.
- 4. To serve, place shrimp on a serving dish, sprinkle with toasted sesame seed, and accompany with steamed rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 4 servings | |
| Calories 116 | |
| Calories from Fat 61 | 53% |
| Total Fat 7.06g | 9% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 902mg | 38% |
| Potassium 90mg | 3% |
| Total Carbs 12.45g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 9.13g | 6% |
| Protein 1.95g | 3% |
