Total Time: 15 minutes, plus 30 minutes marinating | Serves 6
Note: Shaoxing wine is available at Asian markets.
- 1 tablespoon Sherry or shaoxing wine
- 1/2 teaspoon salt
- 1 egg white, beaten
- 1 cup plus 1 tablespoon cornstarch, divided
- 1/2 tablespoon vegetable oil
- 1 pound medium shrimp, peeled and deveined
- 2 cups peanut oil
Step 1Combine the wine, salt, egg white, 1 tablespoon of cornstarch and the vegetable oil. Add the shrimp; marinate 30 minutes.
Step 2Place the remaining cornstarch in a bowl. Add the shrimp; toss well. Place the shrimp in a colander and shake to remove any excess cornstarch.
Step 3Heat a wok over high heat then add the peanut oil. Heat to 375 degrees. Drop half the shrimp into the oil and cook until light golden, 2 minutes. Remove with a slotted spoon and drain on paper towels. Cook the rest of the shrimp. Drain the oil from the wok.
- 1 tablespoon ketchup
- 1 tablespoon chicken broth
- 2 tablespoons sugar
- 1/2 teaspoon Asian chile sauce
- 3 cloves garlic, thinly sliced
- 1/2 teaspoon minced ginger root
- 2 cups shredded lettuce
- Heat the wok over high heat.
Step 1Combine the ketchup, chicken broth, sugar, chile sauce, garlic and ginger and add to the wok. Bring to a boil. Add the shrimp; toss to coat.
Step 2Divide the lettuce among 6 plates and top with the shrimp.
155 calories; 369 mg sodium; 111 mg cholesterol; 6 grams fat; 1 gram saturated fat; 11 grams carbohydrates; 13 grams protein; 0.27 gram fiber.
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