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Asian/Hawaiin | |
| More ∨ 1 1/2 pounds shelled and deveined large shrimp 3 garlic cloves, sliced One 1-inch piece of fresh ginger, peeled and minced 1 1/2 teaspoons crushed red pepper 1 large egg white 2 teaspoons cornstarch 3/4 cup ketchup 1/2 cup low-sodium chicken broth 1 tablespoon sugar 1 1/2 teaspoons freshly ground pepper 1 1/2 teaspoons kosher salt 1/4 cup canola oil 3 scallions, thinly sliced 1/2 cup coarsely chopped cilantro | |
| 1. In a large bowl, toss the shrimp with the garlic, ginger, red pepper, egg white and 1 teaspoon of the cornstarch until well-coated. 2. In a medium bowl, whisk the ketchup with the broth, sugar, pepper, salt and the remaining 1 teaspoon of cornstarch. 3. In a very large skillet, heat the oil until shimmering. Add the shrimp and stir-fry over high heat until they begin to turn pink. Add the ketchup mixture and simmer until the shrimp are cooked, about 2 minutes. Stir in the scallions and cilantro and serve. | |
Unrated | |
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