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Ingredients
1 ½ pounds medium shrimp
1 egg white
1 tablespoon rice wine or sherry
1 ¼ tablespoons salt
1 tablespoon water-chestnut powder, see note, or cornstarch
1 tablespoon Longjing or other green tea, see note
1 cup boiling water
2 tablespoons peanut or vegetable oil
Nutritional analysis per serving (4 servings)
2 grams carbs; 274 milligrams cholesterol; 222 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 586 milligrams sodium; 35 grams protein
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
Peel and devein the shrimp, then rinse and dry them well. Beat the egg white with the rice wine or sherry, salt and water-chestnut powder to make a marinade. Coat the shrimp with the mixture and let marinate for an hour.
- Step 2
Brew the tea by steeping the leaves in the boiling water in a covered pot. Let sit for 10 minutes.
- Step 3
Heat a wok over high heat, add the oil and when it is very hot, add the shrimp. Stir-fry very quickly, 15 to 30 seconds. Remove the shrimp and set aside.
- Step 4
Wipe the wok clean with paper towels. Reheat the wok, pour in three-quarters of the tea, plus two teaspoons of the leaves. Add the shrimp, heat for a minute only and pour contents into serving dish.
Private Notes