Directions:
- Butterfly and devein the shrimp, leaving tail and shell attached. Toss with kosher salt and let sit for 15 minutes refrigerated. Press gently in a dry towel to remove moisture.
- Mix dipping sauce ingredients together and set aside.
- Heat peanut oil to 375 degrees F over high heat in a large wok. Dip shrimp in egg whites, then dredge in cornstarch. Shake shrimp free of cornstarch and fry till crispy in several batches.
- Carefully top off the oil, leaving 2 tbsp behind, and increase the heat to high under the wok. When the oil starts smoking, add the scallions and chilies; toss quickly; then add shrimp.
- Toss to coat, adding the sea salt, pepper and sugar as you rotate the food across the wok surface. Toss and serve with dipping sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1537.46 Kcal (6437 kJ) | ||
| Calories from fat | 1384.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 153.88g | 237% | |
|---|---|---|---|
| Cholesterol | 0.3mg | 0% | |
| Sodium | 2631.74mg | 110% | |
| Potassium | 350.46mg | 7% | |
| Total Carbs | 36.93g | 12% | |
| Sugars | 10.97g | 44% | |
| Dietary Fiber | 2.74g | 11% | |
| Protein | 5.92g | 12% | |
| Vitamin C | 63.2mg | 105% | |
| Iron | 1.2mg | 7% | |
| Calcium | 42.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 474.85 Kcal (1988 kJ) | ||
| Calories from fat | 427.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.53g | 237% | |
|---|---|---|---|
| Cholesterol | 0.09mg | 0% | |
| Sodium | 812.82mg | 110% | |
| Potassium | 108.24mg | 7% | |
| Total Carbs | 11.41g | 12% | |
| Sugars | 3.39g | 44% | |
| Dietary Fiber | 0.85g | 11% | |
| Protein | 1.83g | 12% | |
| Vitamin C | 19.5mg | 105% | |
| Iron | 0.4mg | 7% | |
| Calcium | 13.2mg | 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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