Because I have recently developed a love for shrimp, I decided to try this relatively healthy recipe from the The Chinese Takeout Cookbook by Diana Kuan. I added a bit more chili sauce and salt. I loved the sweet and savory taste the sauce presented. Cooking shrimp goes very quickly, which is great if you need to eat on the run.
- 1 lb of shrimp
- 2 teaspoons of cornstarch
- 1/2 teaspoon of salt
- 1/4 teaspoon of ground pepper
- 1 tablespoon of peanut or vegetable oil
- 2 teaspoons of chopped/minced garlic
- 1 teaspoon of chopped/minced ginger
- 1 shallot, finely chopped
- Sauce:
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of cider vinegar
- 1 1/2 teaspoons of chili sauce ( I added a little more for flavor)
Instructions:
- Mix the shrimp with the cornstarch, salt and pepper in a large bowl.
- Prepare the sauce by mixing together the soy sauce, honey, cider vinegar and chili sauce in a separate bowl.
- Heat a fry pan/ wok over high heat
- Add the oil of your choice
- Add the garlic, ginger and shallot and stir fry for about a minute.
- Throw in the shrimp and fry until pink.
- Pour in the sauce and coat the shrimp well.
- Take off heat immediately or the shrimp will overcook and become tough.
Whole recipe calories: ~765 (Depends on shrimp size)
Credits: The Chinese Takeout Cookbook by Diana Kuan
Credits: The Chinese Takeout Cookbook by Diana Kuan
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