Cost per serving $2.15 view details
- 1Â 1/2 lb fresh uncooked jumbo shrimp (king prawns) shelled, with
- Â Â tails intact and deveined
- 4 c. groundnut/peanut oil for deep-frying
- 6 x thin slices fresh ginger
- 2 ounce bamboo shoots
- 2 x scallions (spring onions) cut 2" lengths
- 4 ounce snow peas (mangetout) topped and tailed
- 1/4 tsp salt
- 1/2 c. Family Chicken Broth (see recipe)
- 1 tsp cornstarch dissolved in
- 1 Tbsp. cool water for thickening
- 1 Tbsp. Shaoxing rice wine or possibly dry sherry
- 1 tsp sesame oil
- Wash the shrimp thoroughly under cool running water and pat dry with paper towels.
- In a wok, heat the groundnut oil to moderately warm. Add in the shrimp and cook for 30 seconds. Drain and transfer to a plate.
- Pour off the oil from the wok; wipe out the wok with paper towels. Add in sufficient oil to coat the wok, and heat to almost smoking. Add in the ginger, bamboo shoots and the scallions and stir-fry for 20 seconds.
- Return the shrimp and add in the snow peas and toss over high heat to combine well. Add in the salt and the chicken broth and bring to a fast boil. Boil for 1 1/2 min.
- Stir in the thickening and cook till smooth. Add in the rice wine and the sesame oil. Transfer the contents from the wok to a large serving plate.
- This recipe yields 6 to 8 servings.
- Comments: People all over China enjoy jumbo shrimp (king prawns), making them a food for celebrations. The word for shrimp, har, has the same sound as the word for "laughter." Thus the Chinese link the eating of shrimp with happiness. A special shrimp dish is always a feature of Chinese New Year dinners.
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|Amount Per Serving||%DV|
|Serving Size 148g|
|Recipe makes 6 servings|
|Calories from Fat 25||17%|
|Total Fat 2.8g||3%|
|Saturated Fat 0.5g||2%|
|Trans Fat 0.0g|
|Total Carbs 3.99g||1%|
|Dietary Fiber 0.8g||3%|