Shrimp With Red Sauce
Published January 27, 1987
- Total Time
- 15 minutes, plus 3 hours' refrigeration
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Ingredients
THE SHRIMP
White of a small egg
1 tablespoon Shao-Hsing wine or sherry
1 tablespoon vegetable oil
1 teaspoon cornstarch
¼ teaspoon salt
Pinch white pepper
1 pound large shrimp (about 26), shelled, deveined and washed
3 cups vegetable oil
1 tablespoon minced carrots
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon chopped onions
1 scallion, chopped
THE SAUCE
1 teaspoon sugar
1 teaspoon soy sauce
1 ½ tablespoons Shao-Hsing wine or sherry
2 tablespoons ketchup
1 teaspoon cornstarch
½ teaspoon salt
⅛ teaspoon white pepper
¼ cup chicken broth
1 teaspoon white vinegar
1 teaspoon sesame oil
Nutritional analysis per serving (6 servings)
5 grams carbs; 146 milligrams cholesterol; 1117 calories; 83 grams monosaturated fat; 20 grams polyunsaturated fat; 8 grams saturated fat; 116 grams fat; 1 gram trans fat; 506 milligrams sodium; 17 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix first six ingredients together and marinate shrimp in mixture for 3 hours, refrigerated.
- Step 2
Mix all the sauce ingredients except the sesame oil and set aside.
- Step 3
Heat 3 cups vegetable oil in wok to 350 degrees. Add marinated shrimp and cook 1 minute, until shrimp change color. Drain shrimp and set aside. Drain wok and reserve 2 tablespoons of the oil.
- Step 4
Heat wok over high heat and add reserved oil. When a wisp of white smoke appears add carrots, giner, garlic, onions and scallion and stir-fry thoroughly. Add sauce to mixture, stirring until it boils and thickens. Add shrimp and stir a few seconds to heat. Turn off heat, stir in sesame oil and serve immediately in a preheated serving dish.
Private Notes