Crystal Shrimp Tak Lee Chung, Fortune Garden
- Total Time
- 10 minutes, plus 1-2 hours' marination
- Rating
- Comments
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Ingredients
- 10jumbo shrimp, shelled, deveined, washed and dried
- 1egg white, beaten
- Salt to taste if desired
- White pepper to taste
- 1teaspoon dry white wine
- 1½teaspoons cornstarch
- 3½cups peanut oil
- 1tablespoon shredded ginger
- 1½tablespoons shredded sweet red pepper
- 1tablespoon shredded scallions
- 4tablespoons sugar
- 4tablespoons white vinegar
- 5tablespoons chicken broth
- 4tablespoons dry white wine
- ½teaspoon light soy sauce
- ¼teaspoon salt
- Pinch of white pepper
- 1teaspoon cornstarch
- White portion of 1 scallion, thinly sliced
- 1thin slice of fresh ginger, cut into 5 or 6 pieces
- Sprigs of coriander for garnish
The Shrimp
The Sauce
Nutritional analysis per serving (4 servings)
1773 calories; 190 grams fat; 32 grams saturated fat; 0 grams trans fat; 88 grams monounsaturated fat; 61 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 3 grams protein; 647 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
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