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Szechuan Peppercorns Shrimps

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)147.7477
Energy (kCal)1567.6366
Carbohydrates (g)171.4509
Total fats (g)35.6721
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place salt, peppercorns, chili and white pepper in wok over medium heat, swirling wok, for 2 to 3 minutes. Let cool. | 2. Preheat the oil to 350°. | 3. In a large zip loc bag add salt and cornstarch and mix together. Add in the dry shrimps and coat well. Remove extra cornstarch from shrimp and into the heat oil. When the shrimp turn to a pink color remove and place onto a rack. Repeat this step until the shrimps are done. | 4. In a wok add 2 tbsp oil and add pepper and shallot and stir fry for 30 seconds. Add in the fry shrimps and 1 tbsp of the Szechuan peppercorns mixture. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salt 4 tablespoons - - - -
    szechuan peppercorn 1 tablespoon - - - -
    red chili pepper flake 1/2 teaspoon - - - -
    white pepper 1/2 teaspoon 3.552 0.8233 0.1248 0.0254
    shrimp 2 643.7348 8.2507 123.3976 9.1574
    salt - - - -
    cornstarch - - - -
    oil 224.25599999999997 0.0 0.0717 25.4669
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669
    jalapeno pepper 3 sliced 4.8938 1.0969 0.1536 0.0624
    shallot 6 minced 691.2 161.28 24.0 0.96

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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