| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 1 | lb | Shrimp |
| 1 | Scallion stalk | |
| 1 | t | Ginger juice |
| 3 | T | Soy sauce |
| 2 | T | Sherry |
| 1/2 | t | Salt |
| 1/2 | t | Sugar |
| 3 | Sesame oil, more or less | |
| 4 | up to | |
| 6 | T | Oil |
INSTRUCTIONS
Wash shrimp. Remove legs, leaving shells intact, then devein (see "Information: Other Seafood"). Mince scallion and extract ginger juice; then combine with soy sauce, sherry, salt, sugar and sesame oil. Add to shrimp and toss. Let stand 20 to 30 minutes, turning occasionally. Drain, discarding marinade. Heat oil. Add shrilnp and stir-fry until pink, with tails that are bright red (about 3 minutes). Serve hot or cold. NOTE: These shrimp, called Golden Hooks, may also be baked in their own marinade. Preheat the oven to 325 degrees and bake about 15 minutes. VARIATION: For the mixture in step 2, substitute 1 tablespoon brown sugar, 1 tablespoon soy sauce, 1 tablespoon sherry, and 1 teaspoon Worcestershire Sauce. 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: 219
Calories From Fat: 139
Total Fat: 15.6g
Cholesterol: 95.3mg
Sodium: 2342.7mg
Potassium: 329.6mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: <1g
Protein: 15.3g