| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| 1 | lb | Fresh shrimp, shelled and |
| deveined | ||
| 1 | Egg, slightly beaten | |
| 1/2 | c | Cracker meal |
| 1/2 | c | Flour |
| 1 | t | Salt |
| 2 | c | Oil |
| 1 | T | Sugar |
| 1/2 | t | Salt |
| 1 | T | Vinegar |
| 1/2 | c | Water |
| 1/2 | Red chili pepper | |
| 2 | c | Pineapple, cubed |
| 1 | T | Cornstarch |
| 1 | T | Water |
| Chinese parsley, fresh | ||
| cilantro |
INSTRUCTIONS
Cut shrimp in half lengthwise. Toss shrimp in egg. Let stand 20 minutes. Combine cracker meal, flour and salt. Roll shrimp in mixture. Deep fry in oil until golden brown. Combine sugar, salt, vinegar, water and chili pepper. Add pineapple. Cook 10 minutes. (These are terrible directions; I assume they mean in a saucepan). Mix cornstarch and water. Add, and bring to a boil. Spread on serving platter. Put shrimps on top. Garnish with Chinese parsley. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. 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: 1272
Calories From Fat: 989
Total Fat: 111.9g
Cholesterol: 189.4mg
Sodium: 1538.8mg
Potassium: 363mg
Carbohydrates: 49.8g
Fiber: 2g
Sugar: 21.6g
Protein: 20.6g