Crystal Shrimp Tak Lee Chung, Fortune Garden
Published April 12, 1983
- Total Time
- 10 minutes, plus 1-2 hours' marination
- Rating
- Comments
- Read comments
Advertisement
Ingredients
THE SHRIMP
10 jumbo shrimp, shelled, deveined, washed and dried
1 egg white, beaten
Salt to taste if desired
White pepper to taste
1 teaspoon dry white wine
1 ½ teaspoons cornstarch
3 ½ cups peanut oil
1 tablespoon shredded ginger
1 ½ tablespoons shredded sweet red pepper
1 tablespoon shredded scallions
THE SAUCE
4 tablespoons sugar
4 tablespoons white vinegar
5 tablespoons chicken broth
4 tablespoons dry white wine
½ teaspoon light soy sauce
¼ teaspoon salt
Pinch of white pepper
1 teaspoon cornstarch
White portion of 1 scallion, thinly sliced
1 thin slice of fresh ginger, cut into 5 or 6 pieces
Sprigs of coriander for garnish
Nutritional analysis per serving (4 servings if part of meal of several dishes)
19 grams carbs; 21 milligrams cholesterol; 1779 calories; 88 grams monosaturated fat; 61 grams polyunsaturated fat; 32 grams saturated fat; 190 grams fat; 2 grams fiber; 652 milligrams sodium; 4 grams protein; 13 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.
Powered by
Preparation
- Step 1
Marinate shrimp in egg white, salt, pepper, wine and cornstarch for 1 to 2 hours.
- Step 2
Combine all sauce ingredients, mix thoroughly and set aside.
- Step 3
Heat wok over high heat for about 40 seconds; add peanut oil. When wisp of white smoke appears, add shrimp and stir-fry until they become pink and curl up. Remove from heat; drain shrimp.
- Step 4
Drain oil from wok. Place wok back over high heat for 40 seconds or until residue of oil is hot. Add ginger, red pepper and scallions and stir-fry for 30 seconds to 1 minute. Add shrimp and mix thoroughly.
- Step 5
Add sauce and stir all ingredients together until shrimp are coated. Remove from wok, garnish and serve.
Private Notes