** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Remove legs, leaving shells intact, then devein (see "Information: Other Seafood").
3. Dry well with paper toweling. Heat oil. Add shrimp, then reduce heat to medium.
4. Deep-fry until bright pink and drain on paper toweling.
5. Transfer shrimp to a shallow bowl. Mince ginger root and scallion; then combine with soy sauce, sherry and sugar.
6. Pour mixture over shrimp, tossing well to coat.
7. Refrigerate, covered, 30 minutes to 1 hour and serve.
8. (If refrigerated for a longer period, the shrimp will discolor and darken).
9. NOTE: If the heat of the oil is not reduced right after the shrimp are added, then will burn on the outside and be raw inside.
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Dietary Notes:
This recipe is low-fat with 0.5g per serving and low-saturated fat with 0g per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, Shellfish, MSG, Sulfites, Spring Onion, Natural Sweeteners, Shrimp, Alcohol allergies.
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