Directions:
- Stir the chicken stock, ketchup, soy sauce, rice vinegar and sweet chili-garlic sauce together in a small bowl.
- Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic, ginger, shallot and chili. Stir-fry until fragrant, about 20 seconds. Add the shrimp and stir-fry until they turn pink and curl slightly, 1 to 2 minutes. Pour the sauce mixture into the wok and stir-fry for 1 minute. While stirring in a circular motion, slowly pour in the beaten egg. This will create egg flowers . Turn off the heat, scoop the contents of the wok onto a platter and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 391.2 Kcal (1638 kJ) | ||
| Calories from fat | 211 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.44g | 36% | |
|---|---|---|---|
| Cholesterol | 90.69mg | 30% | |
| Sodium | 1794.04mg | 75% | |
| Potassium | 147.27mg | 3% | |
| Total Carbs | 36.05g | 12% | |
| Sugars | 2.11g | 8% | |
| Dietary Fiber | 1.91g | 8% | |
| Protein | 10.81g | 22% | |
| Vitamin C | 8.4mg | 14% | |
| Iron | 1.5mg | 8% | |
| Calcium | 44.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 245.49 Kcal (1028 kJ) | ||
| Calories from fat | 132.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.71g | 36% | |
|---|---|---|---|
| Cholesterol | 56.91mg | 30% | |
| Sodium | 1125.83mg | 75% | |
| Potassium | 92.42mg | 3% | |
| Total Carbs | 22.62g | 12% | |
| Sugars | 1.32g | 8% | |
| Dietary Fiber | 1.2g | 8% | |
| Protein | 6.78g | 22% | |
| Vitamin C | 5.3mg | 14% | |
| Iron | 0.9mg | 8% | |
| Calcium | 27.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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