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Szechuan Shrimp

 

33

Yield

4

servings

Prep

30

min

Cook

30

min

Ready

1

hrs

Trans-fat Free, Low Carb
 

Ingredients

1 pound shrimp
shelled, jumbo
Shrimp marinade
½ large eggs
1 teaspoon tapioca flour
*
teaspoon black pepper
*
1 teaspoon sesame oil
kadoya
1 teaspoon soy sauce, tamari
pearl river bridge (light)
1 teaspoon rice wine
Stirfry
2 slices ginger root
finely sliced
3 each garlic cloves
finely chopped
2 each scallions, spring or green onions
finely chopped, white part only
1 tablespoon bean paste
hot
*
4 tablespoons ketchup
½ teaspoon salt
1 teaspoon sugar
1 tablespoon rice wine
1 teaspoon tapioca flour
*
¼ cup water
1 cup 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

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Nutrition Facts

Serving Size 232g (8.2 oz)
Amount per Serving
Calories 64680% of calories 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?

 

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