Deep-fried Shrimp Without Batter
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 1 | lb | Shrimp |
| 2 | T | Sherry |
| 1/2 | t | Salt |
| Oil for deep-frying | ||
| 4 | T | Soy sauce |
| 1/4 | t | Salt |
INSTRUCTIONS
Shell and devein shrimp. Sprinkle with sherry and salt and toss. Let stand 10 to 15 minutes, tossing occasionally. Then drain. Meanwhile heat oil. Add shrimp, then reduce heat to medium. Deep-fry until bright pink, and drain on paper toweling. Combine soy sauce and remaining salt with 2 tablespoons of the hot oil. Blend well; pour over shrimp and serve at once. NOTE: If the heat of the oil is not reduced right after the shrimp are added, they will burn on the outside and be raw inside. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 66
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 95.3mg
Sodium: 1074.4mg
Potassium: 109.1mg
Carbohydrates: 2g
Fiber: <1g
Sugar: <1g
Protein: 10.9g