Shrimp With Red Sauce

Ingredients

The shrimp:

• White of a small egg
• 1 tablespoon Shao-Hsing wine or sherry
• 1 tablespoon vegetable oil
• 1 teaspoon cornstarch
• ¼ teaspoon salt
• Pinch white pepper
• 1 pound large shrimp (about 26), shelled, deveined and washed
• 3 cups vegetable oil
• 1 tablespoon minced carrots
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 tablespoon chopped onions
• 1 scallion, chopped

The sauce:

• 1 teaspoon sugar
• 1 teaspoon soy sauce
• 1 ½ tablespoons Shao-Hsing wine or sherry
• 2 tablespoons ketchup
• 1 teaspoon cornstarch
• ½ teaspoon salt
• ⅛ teaspoon white pepper
• ¼ cup chicken broth
• 1 teaspoon white vinegar
• 1 teaspoon sesame oil

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    238 calories; 16 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 16 grams protein; 145 milligrams cholesterol; 505 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Mix first six ingredients together and marinate shrimp in mixture for 3 hours, refrigerated.
2. Mix all the sauce ingredients except the sesame oil and set aside.
3. Heat 3 cups vegetable oil in wok to 350 degrees. Add marinated shrimp and cook 1 minute, until shrimp change color. Drain shrimp and set aside. Drain wok and reserve 2 tablespoons of the oil.
4. Heat wok over high heat and add reserved oil. When a wisp of white smoke appears add carrots, giner, garlic, onions and scallion and stir-fry thoroughly. Add sauce to mixture, stirring until it boils and thickens. Add shrimp and stir a few seconds to heat. Turn off heat, stir in sesame oil and serve immediately in a preheated serving dish.