Best Peking Shrimp Recipes
PEKING SHRIMP
In the summer, we spend as much time as possible at our vacation home in a beach town. I prepare lots of seafood because it's so fresh and readily available there, but this main dish is a year-round favorite. -Janet Edwards, Beaverton, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cornstarch and water until smooth. Stir in the corn syrup, soy sauce, sherry, garlic and ginger; set aside. , In a nonstick skillet or wok, stir-fry green pepper in oil for 3 minutes. Add shrimp; cook 3 minutes longer or until shrimp turn pink. , Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomato; heat through. Serve with rice if desired.
Nutrition Facts : Calories 237 calories, Fat 8g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 532mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges
PEKING SHRIMP
Categories Shellfish
Number Of Ingredients 11
Steps:
- Combine corn starch & water Mix in next five ingredients and set aside Stir fry capsicum in oil (3-4 min) Add prawns and stir fry (3-4 min) Add reserved mixture, bring to a boil, and simmer to thicken Add tomato wedges Rice/noodles
PEKING SHRIMP (BEIJING FAR JUE HAR)
An elegant meal - easy, ready in 25 min. - that is featured on the menu at State functions in China. Serve with white rice, stir-fried spinach & toasted sesame seeds, and a Chinese table wine for an authentic, impressive meal. I omit the gingerroot.
Provided by SmHerndon
Categories Chinese
Time 27m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Rinse shrimp & pat dry; place in medium bowl & toss with cornstarch.
- For batter, place egg, egg whites, cornstarch, flour & water in bowl; whisk until smooth. Heat oil in wok or large skillet until medium-hot.
- Dip shrip by holding tail end into batter; deep fry, turning once, in batches until golden - about 2 minute Remove, drain on paper towel; pour off oil from wok/skillet.
- For sauce, mix stock, sugar, salt & cornstarch in small bowl & set aside.
- Reheat wok/skillet over high heat; add garlic, chile, gingerroot & green onions; stir-fry about 1 minute.
- Add rice wine & broth mixture, stirring constantly until thickened & clear. Add shrimp, simmer, stirring, for 1 minute.
Nutrition Facts : Calories 1217.1, Fat 112.3, SaturatedFat 14.9, Cholesterol 191.6, Sodium 924.7, Carbohydrate 27.1, Fiber 0.8, Sugar 3.3, Protein 21.8
PEKING SHRIMP
This is delicious! I love how easy it comes together. Recipe courtesy of Taste of Home Contest Winning Recipes Annual Recipes 2010 and Janet Edwards of Beaverton, Oregon. I enjoyed this with brown rice, but use what you prefer or have on hand.
Provided by AmyZoe
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine cornstarch and water until smooth.
- Stir in the corn syrup, soy sauce, sherry or broth, garlic, and ginger and set aside.
- In a nonstick skillet or wok, stir-fry green pepper in hot oil for 3 minutes.
- Add shrimp and stir-fry 3 minutes longer or until shrimp turn pink.
- Stir in the cornstarch mixture and add to the pan.
- Bring to a boil and cook and stir 2 minutes or until sauce is thickened.
- Add tomato and heat through.
- Serve with rice if desired.
Nutrition Facts : Calories 250.3, Fat 8.3, SaturatedFat 0.7, Cholesterol 143.2, Sodium 915.2, Carbohydrate 21.7, Fiber 0.8, Sugar 6.8, Protein 16.4
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