Shrimp With Red Sauce
- Total Time
- 15 minutes, plus 3 hours' refrigeration
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Ingredients
- White of a small egg
- 1tablespoon Shao-Hsing wine or sherry
- 1tablespoon vegetable oil
- 1teaspoon cornstarch
- ¼teaspoon salt
- Pinch white pepper
- 1pound large shrimp (about 26), shelled, deveined and washed
- 3cups vegetable oil
- 1tablespoon minced carrots
- 1tablespoon minced ginger
- 1tablespoon minced garlic
- 1tablespoon chopped onions
- 1scallion, chopped
- 1teaspoon sugar
- 1teaspoon soy sauce
- 1½tablespoons Shao-Hsing wine or sherry
- 2tablespoons ketchup
- 1teaspoon cornstarch
- ½teaspoon salt
- ⅛teaspoon white pepper
- ¼cup chicken broth
- 1teaspoon white vinegar
- 1teaspoon sesame oil
The Shrimp
The Sauce
Nutritional analysis per serving (6 servings)
1117 calories; 116 grams fat; 8 grams saturated fat; 1 gram trans fat; 83 grams monounsaturated fat; 20 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 17 grams protein; 506 milligrams sodium
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.
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