Yield: 1 servings
|\N \N||Canola oil; for cooking|
|\N \N||And deep frying|
|1½ pounds||Large U-15 shrimps - (to 2 lbs); deveined, shell on|
|1 cup||Scallions in 1\" pieces|
|¼ cup||Sliced garlic|
|¼ cup||Julienned ginger|
|½ tablespoon||Kosher salt or sea salt|
|½ tablespoon||Ground pepper mix - (black; green, red|
|\N \N||And Szechwan)|
Soak shrimp in salty cold water for 20 minutes and rinse thoroughly. Pat the shrimp dry with paper towels. Deep-fry the shrimp at 375 degrees for only 20 seconds, then drain.
While the shrimp are deep-frying, coat the wok with oil and saute the scallions, garlic and ginger. Add the fried shrimp then season with salt and pepper. Stir-fry for 20 seconds and serve immediately.
This recipe yields ?? servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B20) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-27-1999 by Joe Comiskey - jcomiskey@..."
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.