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Shanghai Prawns Recipe
|Eggs||2 , beaten|
|Finely chopped onion||1 Medium|
|Hot red chili pepper||1⁄4 Small|
|Peanut oil||1 Tablespoon|
|Sugar||2 1⁄4 Teaspoon (1 Small Dessertspoon)|
|Monosodium glutamate||1 Pinch (Ve Tsin)|
|Tomato puree||1 Teaspoon|
|Chicken stock||2 Tablespoon|
|Corn flour||1 Teaspoon (Small)|
|Water||2 1⁄2 Teaspoon (1 Dessertspoon)|
Serving size: Complete recipe
Calories 626 Calories from Fat 238
% Daily Value*
Total Fat 27 g41.1%
Saturated Fat 6.5 g32.7%
Trans Fat 0 g
Cholesterol 915.9 mg
Sodium 1695.4 mg70.6%
Total Carbohydrates 37 g12.5%
Dietary Fiber 3.7 g14.6%
Sugars 21.5 g
Protein 61 g122.6%
Vitamin A 10.6% Vitamin C 29.4%
Calcium 10.3% Iron 13.7%
*Based on a 2000 Calorie diet
Finely chop the onion.
Pound the chilli with 1-2 drops oil.
Heat 2 tablespoons oil in a frying-pan.
Add the prawns; toss and move them about for 2 minutes.
Lift them out and drain and in the pan, with hardly any oil in it, fry the onion, tossing and moving it about, until it is translucent but not coloured.
Away from the heat add the chilli, the sugar, Ve-Tsin, tomato puree and pinch salt and mix well together.
Add stock then the prawns and cook for 2 minutes.
Finally blend the cornflour and the water.
Cook for 1 1/2 minutes.