Beijing Shrimp

Course : Shrimp
Serves: 4
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1/4 cup sliced water chestnuts
2 tablespoons sugar
1 tablespoon vinegar
1 tablespoon red bell pepper
1 tablespoon white wine
2 tablespoons chicken broth
2 tablespoons soy sauce
2 tablespoons garlic
1 teaspoon ginger
3 tablespoons scallions
3 tablespoons peanut oil
2 tablespoons cornstarch
1 large egg
1/2 teaspoon salt
1 pound jumbo tiger prawns

Preparation / Directions:

sprinkle shrimp with salt stir together eggs and cornstarch to make a batter add shrimp and coat evenly heat oil in a wok, over a moderate flame add shrimp in small batches and stir-fry for 3 minutes drain on a cooling rack and blot with paper towels add ginger and scallions, stir-fry for 1 minute add remaining ingredients and stir fry for 2 minutes add shrimp, stir once, and remove from heat serve hot, with rice


Nutritional Information:

164 Calories (kcal); 11g Total Fat; (61% calories from fat); 2g Protein; 13g Carbohydrate; 47mg Cholesterol; 821mg Sodium

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