Imperial Shrimp (Peking) Recipe

Name: Imperial Shrimp (Peking)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. shrimp, peeled and deveined; 1/2 tsp. salt; 1 Tbsp. cornstarch; oil (for deep frying); 2 Tbsp. oil; 1 Tbsp. minced ginger; 1 Tbsp. minced scallion; 1/2 sweet red bell pepper, minced fine; 1/2 onion, minced fine; 4 Tbsp. catsup; 1 Tbsp. sugar; 4 Tbsp. chicken stock; 1/2 tsp. chili powder or pepper oil (hot, spicy)

Servings: persons

1 lb. shrimp, peeled and deveined
1/2 tsp. salt
1 Tbsp. cornstarch
oil (for deep frying)
2 Tbsp. oil
1 Tbsp. minced ginger
1 Tbsp. minced scallion
1/2 sweet red bell pepper, minced fine
1/2 onion, minced fine
4 Tbsp. catsup
1 Tbsp. sugar
4 Tbsp. chicken stock
1/2 tsp. chili powder or pepper oil (hot, spicy)

1
Mix thoroughly dried shrimp with 1/2 teaspoon salt and 1 tablespoon cornstarch.
2
In hot deep oil (375u00b0 to 400u00b0), fry the shrimp until no longer opaque.
3
Drain.
4
In 2 tablespoons oil, stir-fry 1 tablespoon minced ginger, 1 tablespoon minced scallion, 1/2 minced sweet red pepper and 1/2 minced onion just until onion is transparent.
5
Add 4 tablespoons catsup, 1 tablespoon sugar and 4 tablespoons chicken stock.
6
Add hot chili or pepper oil (1/2 teaspoon or more, to taste).
7
Turn heat to high and pour shrimp into the sauce mixture.
8
As soon as piping hot, serve.

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb. shrimp, peeled and deveined, 1/2 tsp. salt, 1 Tbsp. cornstarch, oil (for deep frying), and more.

Yes, Imperial Shrimp (Peking) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Imperial Shrimp (Peking)

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