Chili Shrimp Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Large shrimp, 31-35/lb.
1 tbsp: Soy sauce,
1 tbsp: Salad oil,
1 tbsp: Sugar,
1 tbsp: Minced fresh ginger,
1/2 tsp: , (to 1) Crushed dried hot
3 each: Garlic cloves, minced or
. red chiles,
. pressed,
1/2 tsp: Oriental sesame oil,
3 tbsp: Catsup,
3 cup: Hot cooked rice,
1 tbsp: Cider vinegar,
x Sliced green onions,
PER SERVING
Calories, 15% from fat
52 gram: Carbohydrate,
23 gram: Protein,
530 milligram: Sodium,
6 1/8 gram: Fat, (1g saturated) (6.1g)
140 milligram: Cholesterol,
Directions:
Peel shrimp, leaving last section of shell on tail; devein and rinse.
Place a wok or 10- to 12-inch frying pan over high heat. Add salad
oil; when oil is hot, add shrimp. Stir-fry until shrimp are pink and
opaque in center (cut to test), about 3 minutes.
With a slotted spoon, lift out shrimp, drain briefly, and set aside.
To pan, add ginger and garlic; stir-fry until garlic is tinged with
gold, about 30 seconds. Add catsup, vinegar, soy sauce, sugar, and
chilies to taste; stir until boiling. Add shrimp, any accumulated
juices, and sesame oil; mix well. Mound rice on a platter; top with
shrimp mixture and onions. Serves 4.
From: SUNSET magazine, 5/94 (yep--1994)
typing (and typos) -- iris grayson
Submitted By IRIS GRAYSON On 05-16-95
Source from luhu.jp
Place a wok or 10- to 12-inch frying pan over high heat. Add salad
oil; when oil is hot, add shrimp. Stir-fry until shrimp are pink and
opaque in center (cut to test), about 3 minutes.
With a slotted spoon, lift out shrimp, drain briefly, and set aside.
To pan, add ginger and garlic; stir-fry until garlic is tinged with
gold, about 30 seconds. Add catsup, vinegar, soy sauce, sugar, and
chilies to taste; stir until boiling. Add shrimp, any accumulated
juices, and sesame oil; mix well. Mound rice on a platter; top with
shrimp mixture and onions. Serves 4.
From: SUNSET magazine, 5/94 (yep--1994)
typing (and typos) -- iris grayson
Submitted By IRIS GRAYSON On 05-16-95
Source from luhu.jp