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Princess Shrimp Recipe
|Minced ginger root||1 Teaspoon|
|Water||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1 Tablespoon|
|Rice wine/Dry sherry||1 Tablespoon|
|Sesame oil||1 Teaspoon|
|Vegetable oil||6 Tablespoon|
|Garlic||1 Teaspoon, sliced|
|Szechuan peppercorns||1 Teaspoon|
|Dried red peppers||4 , chopped|
|Water chestnuts||1⁄4 Cup (4 tbs), sliced|
|Bamboo shoots||1⁄4 Cup (4 tbs), sliced|
Serving size: Complete recipe
Calories 1443 Calories from Fat 917
% Daily Value*
Total Fat 104 g159.3%
Saturated Fat 14 g69.8%
Trans Fat 0 g
Cholesterol 689.4 mg
Sodium 2500.2 mg104.2%
Total Carbohydrates 26 g8.7%
Dietary Fiber 2.5 g10.1%
Sugars 5.5 g
Protein 96 g191.3%
Vitamin A 37.7% Vitamin C 22.9%
Calcium 25.6% Iron 67.1%
*Based on a 2000 Calorie diet
Rinse and pat dry with a paper towel.
Combine marinade ingredients in a medium bowl.
Add shrimp; mix well.
Let stand 15 minutes.
Combine ingredients for seasoning sauce in a small bowl; mix well.
Heat oil in a wok over medium heat 1 minute.
Stir-fry garlic, peppercorns and red peppers until peppers darken.
Add shrimp to mixture in wok and stir-fry about 3 minutes until shrimp are pink.
Remove shrimp from wok with a slotted spoon and drain on paper towels.
Add water chestnuts and bamboo shoots to mixture in wok.
Stir-fry 2 minutes.
Add seasoning sauce.
Stir-fry until sauce thickens slightly.
Add cooked shrimp.
Stir-fry to mix well and heat through.