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Sweet And Sour Scampi Recipe
|Green onion||1 , chopped|
|Dry white wine||45 Milliliter (3 Tablespoons)|
|White vinegar||60 Milliliter (4 Tablespoons)|
|Sugar||15 Milliliter (1 Tablespoon)|
|Orange juice||50 Milliliter (1/4 Cup)|
|Chopped fresh ginger||15 Milliliter (1 Tablespoon, Fresh)|
|Diced pineapple||250 Milliliter (1 Cup)|
|Hot chicken stock||250 Milliliter (1 Cup)|
|Cornstarch||15 Milliliter (1 Tablespoon)|
|Cold water||45 Milliliter (3 Tablespoons)|
|Scampi||1 1⁄2 Pound, peeled|
|Melted butter||45 Milliliter (3 Tablespoons)|
|Fennel seed||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
Serving size: Complete recipe
Calories 2081 Calories from Fat 980
% Daily Value*
Total Fat 110 g169%
Saturated Fat 28.8 g143.8%
Trans Fat 0 g
Cholesterol 104.3 mg
Sodium 774.2 mg32.3%
Total Carbohydrates 201 g67%
Dietary Fiber 33.4 g133.8%
Sugars 70.9 g
Protein 70 g140%
Vitamin A 37.3% Vitamin C 264.4%
Calcium 10.3% Iron 13%
*Based on a 2000 Calorie diet
Add wine and vinegar; season well with pepper.
Bring to boil and cook 3 minutes over medium heat.
Add sugar, orange juice, ginger, pineapple and chicken stock; mix well.
Bring to boil again.
Mix cornstarch with water; stir into sauce and cook 2 minutes.
Correct seasoning and simmer over very low heat.
Cook scampi in two batches to avoid overcrowding the pan.
Heat butter in large frying pan.
Add scampi, fennel seed and lemon juice; season well.
Cook 3 to 4 minutes, strirring frequently.