Singapore Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound raw shrimp, peeled and deveined1.5 tsp cornstarch1/4c chicken broth1/4c ketchup2 Tbsp Lite Soy Sauce2 Tbsp rice vinegar2 Tbsp Chili Garlic Sauce2 tsp olive oil6 cloves garlic 1/4c egg substitute1 shallot minced1 jalapeno seeded and minced
In a meduim mixing bowl, stir together shrimp and cornstarch, set aside
In a small mixing bowl, combine chicken broth, ketchup, soy sauce, rice vinegar and chili garlic sauce set aside
Heat oil in wok or large skillet over high heat. Add garlic, shallot and jalapeno, stir fry for 30 seconds. Add shrimp mixture to the wok or skillet and stir-fry for 2 minutes. Then add the chicken broth mixture and stir-fry for 1 more minute.
While stirring, slowly pour the egg substitue into the shrimp mixture. Continue to ook, stirring constantly, for another 3o seconds.
Divide into four portions. Can serve over Jasmin rice or Rice noodles, and serve with Soy Beans
Number of Servings: 4
Recipe submitted by SparkPeople user CATHIES.
In a small mixing bowl, combine chicken broth, ketchup, soy sauce, rice vinegar and chili garlic sauce set aside
Heat oil in wok or large skillet over high heat. Add garlic, shallot and jalapeno, stir fry for 30 seconds. Add shrimp mixture to the wok or skillet and stir-fry for 2 minutes. Then add the chicken broth mixture and stir-fry for 1 more minute.
While stirring, slowly pour the egg substitue into the shrimp mixture. Continue to ook, stirring constantly, for another 3o seconds.
Divide into four portions. Can serve over Jasmin rice or Rice noodles, and serve with Soy Beans
Number of Servings: 4
Recipe submitted by SparkPeople user CATHIES.
Nutritional Info Amount Per Serving
- Calories: 225.8
- Total Fat: 6.0 g
- Cholesterol: 172.6 mg
- Sodium: 1,392.1 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 0.6 g
- Protein: 26.4 g
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