Five-Spice Shrimp
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Pretty pink shrimp sprinkled with green onion for a very attractive presentation.
Adjust the amount of chilies to suit your tastes. Easy to make.
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Raw large shrimp (tails intact), peeled and deveined
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1 p
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454 g
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Garlic cloves, minced (or 1/2 tsp., 2mL ,powder)
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2
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2
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Dried crushed chilies
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1/2 tsp.
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2 mL
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Salt
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1/2 tsp.
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2 mL
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Pepper
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1/4 tsp.
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1 mL
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Chinese five-spice powder
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1/4 tsp.
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1 mL
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Peanut (or cooking) oil
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1 tbsp.
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15 mL
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Green onion, thinly sliced
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1
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1
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Cut shrimp down back almost, but not quite through, to other side. Press to flatten slightly.
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Combine next 5 ingredients in large bowl. Add shrimp. Mix well.
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Heat wok or large frying pan on medium-high until very hot. Add peanut oil and shrimp mixture. Stir-fry for 2 to 3 minutes until shrimp are pink.
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Sprinkle with green onion. Makes about 2 cups (500 mL). Serves 4.
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1 serving:
125 Calories; 5 g Total Fat (1.8 g Mono, 1.7 g Poly, 0.9 g Sat); 129 mg Cholesterol; 2 g Carbohydrate; trace Fibre; 17 g Protein; 427 mg Sodium
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Reprinted from Chinese Cooking © Company's Coming Publishing Limited
www.companyscoming.com
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