Ketchup Shrimp
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Unrated
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Prep Time
20 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
2
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Calories
387 kcal
-
Course
Main Course
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Cuisine
Chinese
Ketchup Shrimp
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 400 g Shrimp , around 25g middle size shrimp
- 1 cup neutral cooking oil for frying, generic cooking oil
- 2 scallions , white part and green part separated
- 1 tbsp. Shaoxing wine
- 1 tbsp. soy sauce light
- 1.5 tbsp. ketchup
- 1/2 cup chicken broth warm, or warm water
- 1 tsp. sugar
- salt to taste
- 1 thumb ginger , sliced
- 2 garlic peel and sliced, cloves
Instructions
- Use a toothpick to pick the devein part out. Then remove the dark part in the heads too. Wash carefully and then drain completely. Use kitchen paper if necessary.
- Heat oil in a deep pan until really hot; add shrimp in to fry 15 seconds. They should turn red quickly. Transfer shrimp out and pour off extra oil.
- Leave in 1 tablespoon of oil, fry garlic, ginger and scallion over slow fire until aroma. Add ketchup and broth. Mix well.
- Return shrimp, add sugar,light soy sauce and ShaoHsing wine. Continue cook for 2-3 minutes until the sauce is well thickened and stick to the shrimp. Add salt to taste and scallion sections.
Nutrition Information
Show Details
Calories
387kcal
(19%)
Carbohydrates
6g
(2%)
Protein
47g
(94%)
Fat
18g
(28%)
Saturated Fat
2g
(10%)
Cholesterol
525mg
(175%)
Sodium
2087mg
(87%)
Potassium
248mg
(5%)
Sugar
5g
(10%)
Vitamin A
145IU
(3%)
Vitamin C
10.1mg
(11%)
Calcium
290mg
(29%)
Iron
4.7mg
(26%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Calories | 387kcal | 19% |
| Carbohydrates | 6g | 2% |
| Protein | 47g | 94% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 525mg | 175% |
| Sodium | 2087mg | 87% |
| Potassium | 248mg | 5% |
| Sugar | 5g | 10% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 10.1mg | 11% |
| Calcium | 290mg | 29% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
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