Fried Sliced Shrimp Peking Style
Yield
3 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
eggs
|
|
| 6 | tablespoons |
cornstarch
|
|
| 12 | ounces |
shrimp
shelled |
|
| 2 | cups |
vegetable oil
|
|
| 1 | tablespoon |
scallions, spring or green onions
minced |
|
| 1 | tablespoon |
garlic
minced |
|
| 2 ½ | tablespoons |
sherry
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | tablespoon |
salt
|
|
| ½ | tablespoon |
hot chili peppers
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
eggs
|
|
| 9E+1 | ml |
cornstarch
|
|
| 346.8 | ml/g |
shrimp
shelled |
|
| 473 | ml |
vegetable oil
|
|
| 15 | ml |
scallions, spring or green onions
minced |
|
| 15 | ml |
garlic
minced |
|
| 38 | ml |
sherry
|
|
| 3E+1 | ml |
sugar
|
|
| 15 | ml |
salt
|
|
| 7.5 | ml |
hot chili peppers
|
|
Directions
Combine the egg and cornstarch to make a batter. Dip the shrimp into the batter. Heat the oil and add shrimp one by one; cook until they are golden brown. Drain.
Meanwhile add the remaining ingredients to a sauté pan. Add shrimp and swirl in pan until hot. Serve immediately.
