Sweet-And-Pungent Shrimp
Yield
4 servingsPrep
20 minCook
50 minReady
1 hrsLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
shrimp
and deveined |
|
| 1 | each |
egg whites
|
*
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
white wine
|
*
|
| 1 | x |
cornstarch
|
*
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| Pungent | |||
| 1 ½ | teaspoons |
onions
chopped |
|
| ½ | teaspoon |
garlic
minced |
|
| ½ | teaspoon |
ginger
minced |
|
| ½ | teaspoon |
thai chili paste
hot |
*
|
| 2 | tablespoons |
ketchup
|
|
| 2 | tablespoons |
lemon juice
|
|
| 3 | tablespoons |
sugar
|
|
| 2 | tablespoons |
vinegar
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
shrimp
and deveined |
|
| 1 | each |
egg whites
|
*
|
| 5 | ml |
salt
|
|
| 5 | ml |
white wine
|
*
|
| 1 | x |
cornstarch
|
*
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| Pungent | |||
| 7.5 | ml |
onions
chopped |
|
| 2.5 | ml |
garlic
minced |
|
| 2.5 | ml |
ginger
minced |
|
| 2.5 | ml |
thai chili paste
hot |
*
|
| 3E+1 | ml |
ketchup
|
|
| 3E+1 | ml |
lemon juice
|
|
| 45 | ml |
sugar
|
|
| 3E+1 | ml |
vinegar
|
|
| 1.3 | ml |
salt
|
|
Directions
Clean shrimp and pat dry.
Beat egg white (save yolk for another use, if desired) and add salt, wine and 1½ teaspoons cornstarch.
Add shrimp and turn to coat well.
Marinate at least 30 minutes.
Lightly coat shrimp in additional cornstarch.
Heat oil for deep frying until hot.
Add shirmp and cook until shrimp is golden brown and crisp.
Remove shrimp and drain.
Clean pan.
Add 2 tablespoons oil and heat until hot. Add chopped green onions and Pungent Sauce.
Add shrimp and toss unti heated through and well coated with sauce.
Pungent Sauce: Combine all ingredients and mix well.
Makes about ⅔ cup.
