Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Stir-Fried Jumbo Shrimp In Lemon Sauce (Ling Jup Tai Har)
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- #102355
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
Marinade
1/2 egg white
1 teaspoon salt
1 teaspoon cornstarch
Shrimp
1 pound jumbo shrimp
3 lemons
3 tablespoons peanut oil
1 teaspoon chopped garlic
1 teaspoon chopped fresh ginger
1 teaspoon rice wine
1 tablespoon chopped scallion
Sauce
2 fresh lemons, juiced
1 teaspoon rice vinegar
3 teaspoons sugar
1 teaspoon salt
1/3 cup chicken stock
1 teaspoon cornstarch
directions
For the marinade, mix together all of the ingredients in a bowl. Shell, devein, wash and pat dry the shrimp. Stir into the marinade and refrigerate for 30 minutes.
Cut the lemons into thin slices, then cut the slices in half. Arrange around the edge of a serving platter.
For the sauce, mix all the ingredients in a bowl, adjusting the sugar to taste.
Heat the oil in a wok or skillet and add the garlic and ginger. Add the shrimp and stir-fry over high heat for 45 seconds. Add the sauce and stir-fry for 20 seconds. Add the rice wine.
Transfer to the serving platter, sprinkle with the scallions, and serve.
Recipe Source: The Chinese Gourmet by William Mark
added by
Kaytja
nutrition data
Nutritional data has not been calculated yet.
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