| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 1 | lb | Deep-fried shrimp |
| 2 | Chili peppers | |
| 1 | Clove garlic | |
| 2 | Fresh ginger root | |
| 1 | T | Sugar |
| 1 | T | Soy souce |
| 1 | T | Sherry |
| 1/2 | t | Salt |
| 2 | T | Oil |
INSTRUCTIONS
Deep-fry shrimp as in "Basic Deep-fried Shrimp". Mince chili peppers, garlic and ginger root. In a cup, combine sugar, soy sauce, sherry and salt. Heat remaining oil. Add chili peppers, garlic and ginger root; stir-fry to brown lightly (1 to 2 minutes). Stir in sugar-soy mixture and heat quickly. Stir in deep-fried shrimp only to reheat; then serve at once. VARIATIONS: For the chili peppers, substitute a few drops of Tabasco Sauce and add in step 5. Omit the chili peppers. Reduce the sugar to 1 teaspoon. In step 1, deep-fry the shrimp only 2 minutes. Return as in step 5 to reheat. Then stir in 1/4 teaspoon crushed red pepper, 1 tablespoon catsup and 1 tablespoon Chinese chili. Serve at once. 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: 62
Calories From Fat: 42
Total Fat: 4.8g
Cholesterol: 0mg
Sodium: 344.1mg
Potassium: 47mg
Carbohydrates: 4.2g
Fiber: <1g
Sugar: 2.1g
Protein: <1g