PANDA INN'S SWEET AND PUNGENT SHRIMP
Make and share this Panda Inn's Sweet and Pungent Shrimp recipe from Food.com.
Provided by Dienia B.
Categories Chinese
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Peel and devein shrimp.
- Slice in halve lengthwise.
- Rinse well pat dry.
- Add the egg white to shrimp mix well.
- Mix 1 1/2 tablespoons cornstarch with 1/2 teaspoon salt.
- Add to the shrimp.
- Stir to coat well.
- Add 1 1/2 tablespoon oil and mix well again.
- Refrigerate at least 2 hours.
- Remove the shrimp and dust with remaining cornstarch.
- Shrimp should be dry to the touch.
- Heat fryer to 350°F; shake off excess cornstarch and separate shrimp.
- Fry till golden brown.
- Combine the shrimp with the sauce and toss quickly to coat.
- To make the sauce: Combine the sugar, salt, vinegar and catsup; set aside.
- Mix the sherry and cornstarch; set aside.
- Heat 1 teaspoon oil in the wok.
- Add garlic, ginger, zests, green onion and red pepper.
- Cook 30 seconds; stir in catsup mix.
- Immediately add sherry mixture and cook till slightly thickened.
Nutrition Facts : Calories 366.5, Fat 7.5, SaturatedFat 0.9, Cholesterol 143.2, Sodium 1453.4, Carbohydrate 53, Fiber 0.7, Sugar 20.5, Protein 17.1
SWEET-AND-PUNGENT PRESERVED EGGS
Number Of Ingredients 4
Steps:
- 1. Prepare a sweet-and-pungent sauce (search for "Category: Sweet-and-Pungent Sauces"). Keep warm in its saucepan. 2. Clean and shell preserved eggs (see HOW-TO, _Eggs, Preserved: To shell). Cut each in 4 slices. 3. Heat oil. Gently pan-fry egg sections 1 minute to heat. Then sprinkle lightly with the salt. 4. Add eggs to sweet-and-pungent sauce. Cook, stirring gently, to blend flavors (1 to 2 minutes) then serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
SWEET-AND-PUNGENT SAUCE FOR EGGS
Number Of Ingredients 3
Steps:
- 1. Combine all ingredients in a saucepan. Cook, stirring, over medium heat to blend. 2. Pour sauce over fried eggs and serve. VARIATION: * Omit the soy sauce. Add instead 1 tablespoon oil, 1/2 teaspoon salt and 1 scallion stalk, minced.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
EGGNOG SAUCE
Use this dessert to dress up bread pudding, pound cake, ice cream or fresh fruit.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a double boiler, combine the flour, sugar and salt. Gradually stir in eggnog until smooth. Cook and stir over medium heat for 6-8 minutes or until thickened. Remove from the heat; cool. Cover and refrigerate until serving.
Nutrition Facts :
SWEET-AND-PUNGENT BEEF BALLS
This recipe comes from The Thousand Recipe Chinese Cookbook by Gloria Bley Miller at the request of a Zaar member.
Provided by Caryn
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- BEEF BALLS: In a large bowl, combine ground beef with minced onion.
- Add egg, bread crumbs, salt, and pepper.
- Blend well but do not overhandle meat.
- Form into walnut-size balls.
- Heat stock to boiling.
- Add beef balls a few at a time (to keep temperature of stock from dropping to rapidly) and simmer, covered, until done, about 30 minutes.
- SWEET-N-PUNGENT SAUCE.
- Bring stock to a boil.
- Add sugar, stirring, and cook another minute to dissolve.
- Add vinegar; cook 1 minute more.
- Meanwhile blend cornstarch, soy sauce, and water to a paste.
- Then stir in to thicken.
- Pour sauce over cooked beef balls.
- Variations: For the sugar use brown sugar or honey.
- For the vinegar, use cider vinegar.
- For the soy sauce, use heavy soy sauce.
Nutrition Facts : Calories 403.4, Fat 18.6, SaturatedFat 7.1, Cholesterol 130, Sodium 685, Carbohydrate 32.6, Fiber 0.4, Sugar 25.8, Protein 24.1
More about "sweet and pungent sauce for eggs recipes"
SWEET-AND-PUNGENT SAUCE #1 - BIGOVEN
From bigoven.com
Cuisine AmericanTotal Time 30 minsCategory Marinades And SaucesCalories 296 per serving
SWEET AND PUNGENT SAUCE RECIPE - COOKEATSHARE
From cookeatshare.com
SILKY SCRAMBLED EGGS WITH A CARBONARA COMPLEX
From nytimes.com
ASTRAY RECIPES: SWEET-AND-PUNGENT SAUCE #1
From astray.com
DEEP-FRIED SWEET-AND-PUNGENT DUCK - BIGOVEN
From bigoven.com
DEEP-FRIED SWEET-AND-PUNGENT DUCK - COMPLETE RECIPES
From completerecipes.com
EGGS MASAK BRANDA/BELANDA - RASA MALAYSIA
From rasamalaysia.com
SWEET PUNGENT SAUCE - RECIPES - COOKS.COM
From cooks.com
SWEET-AND-PUNGENT SAUCE FOR EGGS - RECIPES - TASTY QUERY
From tastyquery.com
SWEET AND PUNGENT SAUCE FOR EGGS - RECIPES - TASTY QUERY
From tastyquery.com
SWEET-AND-PUNGENT PRESERVED EGGS - BIGOVEN
From bigoven.com
DEEP-FRIED SWEET-AND-PUNGENT BEEF CUBES - BIGOVEN
From bigoven.com
MCDONALD'S SWEET AND SOUR SAUCE [COPYCAT RECIPE] | TASTE OF HOME
From tasteofhome.com
SWEET-AND-PUNGENT SAUCE FOR EGGS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ASTRAY RECIPES: SWEET-AND-PUNGENT SAUCE FOR EGGS
From astray.com
SWEET AND SOUR SAUCE – LEMON TREE DWELLING
From lemontreedwelling.com
FRIED EGGS WITH SOY SAUCE - BIGOVEN
From bigoven.com
ASTRAY RECIPES: SWEET-AND-PUNGENT PRESERVED EGGS
From astray.com
KOREAN MARINATED EGGS / MAYAK EGGS · I AM A FOOD BLOG
From iamafoodblog.com
DEEP-FRIED SWEET-AND-PUNGENT CHICKEN - BIGOVEN
From bigoven.com
CHILI GARLIC PAPPARDELLE WITH SMASHED BROCCOLI AND SOFT EGGS …
From pinchofyum.com
SWEET-AND-PUNGENT SAUCE FOR EGGS - BIGOVEN
From bigoven.com
You'll also love