| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Fruits | Chinese | Seafood | 8 | Servings |
INGREDIENTS
| 1 | lb | Deep-fried shrimp |
| 1/2 | up to | |
| 1 | c | Canned lichee fruit |
| 2 | Fresh ginger root | |
| 1/3 | c | Vinegar |
| 1/3 | c | Sugar |
| 1/2 | t | Salt |
| 1/2 | t | Heavy soy sauce |
| 1 | T | Oil |
INSTRUCTIONS
Deep-fry shrimp as in "Basic Deep-fried Shrimp" and keep warm. Drain lichee fruit (reserve liquid for other uses). Mince ginger root, then combine with vinegar, sugar, salt and soy sauce. Heat remaining oil. Stir in ginger-vinegar mixture and bring to a boil; then simmer, stirring, 2 minutes. Stir in lichee fruit only to heat through. Spoon sauce over shrimp and serve at once. VARIATION: For the lichee fruit, substitute pineapple chunks. 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: 52
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 282.5mg
Potassium: 23.9mg
Carbohydrates: 8.4g
Fiber: 0g
Sugar: 8.3g
Protein: <1g