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Szechuan Shrimp

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Submitted by spacebaby

YIELD

4 servings

PREP

30 min

COOK

30 min

READY

1 hrs

Ingredients

1 453.6
POUND G SHRIMP
shelled, jumbo
Shrimp marinade
½ 0.5
LARGE LARGE EGGS
1 5
TEASPOON ML TAPIOCA FLOUR *
0.6
TEASPOON ML BLACK PEPPER
1 5
TEASPOON ML SESAME OIL
kadoya
1 5
TEASPOON ML SOY SAUCE, TAMARI
pearl river bridge (light)
1 5
TEASPOON ML RICE WINE
Stirfry
2 2
SLICES SLICES GINGER ROOT
finely sliced
3 3
EACH EACH GARLIC CLOVES
finely chopped
2 2
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
finely chopped, white part only
1 15
TABLESPOON ML BEAN PASTE
hot *
4 6E+1
TABLESPOONS ML KETCHUP
½ 2.5
TEASPOON ML SALT
1 5
TEASPOON ML SUGAR
1 15
TABLESPOON ML RICE WINE
1 5
TEASPOON ML TAPIOCA FLOUR *
¼ 59
CUP ML WATER
1 237
CUP ML PEANUT OIL

Directions

  1. Heat Wok, add in oil, when oil is hot add in marinated shrimp, when it is slightly pink, dish out and drain well.

  2. Leaving 3 tablespoons of oil in Wok, add in ginger, green onion. Stir well. Let it get fragrant, add hot bean paste, ketchup and pour back shrimp. Stir well again.

  3. Add in sugar, sizzle in wine, thicken with tapioca mixture.

  4. Add in chopped green onions.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 232g (8.2 oz)
Amount per Serving
Calories 646 80% from fat
 % Daily Value *
Total Fat 57g 88%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 248mg 83%
Sodium 832mg 35%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 51g
Vitamin A 10% Vitamin C 14%
Calcium 7% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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