Chinese Barbecued Shrimp |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | large | shrimp - 1lb. | 1 | large | egg | 2 | teaspoons | Cornstarch | 1 | cup | canola oil | 1 | onion | 1 CUP DICED ONION RAW | 1 | teaspoon | curry powder | 1 | teaspoon | Stevia, packet or Truvia | 1/3 | teaspoon | chili powder | 1/4 | cup | cream, half and half, fat free | 1 | small | Peppers, sweet, red, raw, chopped |
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Steps
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Sequence
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Step
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| | 1 | Remove shells from shrimp and devein. Rinse shrimp and pat dry with paper towels. Combine egg white and cornstarch in bowl; mix well. Stir in shrimp and let stand one hour. Heat oil in wok over medium-high heat until it reaches 375 degrees. Add shrimp to oil one-at-a-time, cooking only 1/2 at a time. Fry until golden, about 2 minutes. Drain on paper towels. | | 2 | SAUCE: Remove all but 2 tablespoons of oil from the wok. Stir-fry onions, curry powder and chili powder in the oil for 2 minutes. Add shimp and stir-fry one minute. Stir in half and half and Satay sauce; stir and cook for one minute. Mix in red pepper strips and stir a couple of times. Remove from heat. Arrange shrimp on serving dish and spoon sauce over all. Makes 4 servings. |
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Steps
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Sequence
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Step
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| | 1 | see above |
side |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | head | Cabbage - Savoy (we used Napa) cored & sliced 1/4" thick | 2 | cups | Mung bean sprouts, raw | 1 | cup, sliced | Onion, chopped | 2 | tablespoons | oil, canola | 2 | tablespoons | freshly squeezed lemon juice | 1 | tablespoon | soy sauce, lite, (shoyu) |
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