General Tso's Shrimp with Broccolini

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 673, total fat 24 G., saturated fats 3 G., proteins 28 G., carbohydrates 83 G., fiber 6 G., cholesterol 203 mg, sodium 1255 mg, sugar 0 G.

This recipe is inspired by the American Chinese-style dish General Tso's Chicken, but uses shrimp instead of chicken. They're coated in a batter made from egg whites, cornstarch, and soy sauce, deep-fried until crispy, and served in a sweet-and-tart sauce with green onions and broccolini. This savory sauce is the highlight of General Tso's Chicken. Serve with boiled white rice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Protein of 1 large egg
3 tbsp. l. Shaoxing rice wine, mirin or dry sherry
3 tablespoons soy sauce
2 tbsp cornstarch + extra for dusting (about 3/4 cup)
450 g large shrimp, peeled and deveined (do not remove tails)
1/3 cup Thai sweet chili sauce
3 tbsp vegetable or peanut oil + extra for frying
2 bunches broccolini, trimmed
1 bunch green onions, cut into 4cm pieces.
2 cloves garlic, crushed
0.5-1 tsp red pepper flakes
4 cups cooked white rice, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, broccolini, rice wine, chili sauce, soy sauce, green onions, red pepper flakes, starch

Cooking the dish according to the recipe:

In a large bowl, combine the egg white and 1 tablespoon each of rice wine, soy sauce, and cornstarch. Add the shrimp and toss to combine; refrigerate until ready to fry. In a bowl, combine the chili sauce, remaining 2 tablespoons of rice wine and soy sauce, 1 tablespoon of cornstarch, and 1 cup of water; set aside.
Heat 2 tablespoons vegetable oil in a wok or large Dutch oven over medium-high heat. Add the broccoli; cook until the florets are browned in spots, 3 minutes. Add 1/2 cup water and cook until the broccoli is crisp-tender, 1 to 2 minutes; remove to a plate.

Reduce heat to medium; add the remaining 1 tablespoon vegetable oil, green onions, garlic, and red pepper. Sauté for 2 minutes. Add the chili sauce mixture and cook, stirring occasionally, until the sauce thickens, 1 minute. Cover and set aside.
In a deep saucepan, heat 1 inch (2.5 cm) of vegetable oil over medium heat until it reaches 180°C (350°F) on a deep-fry thermometer. Dredge the shrimp, a few at a time, in cornstarch to coat, then fry until golden brown and crisp, about 3 minutes. Transfer with a slotted spoon to paper towels.
Return the wok to medium heat and reheat the sauce if needed. Add the broccoli and shrimp and cook, stirring, until heated through, 2 minutes. Add up to 1/2 cup more water if the sauce is too thick. Serve with rice.

Categories:

recipe / Calorie content of prepared meals / Deep-frying / Wok / Main courses / Vegetables and mushrooms / Fish and seafood / Food Network - recipes / Asian cuisine

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