Shrimp with Ginger Sauce
| Yield: | 6 Servings |
| Categories: | Seafood |
| 1 | Egg white; beaten | |
| 1 | ts | Cornstarch |
| 1 | tb | Water |
| 1/2 | lb | Shrimp; shelled, cleaned and cut in half; lengthwise |
| 1 | ts | Soy sauce |
| 1/2 | ts | Ground ginger |
| 1 | ts | Sugar |
| 1/4 | c | Ketchup |
| 1 | pn | Salt |
| 2 | c | Vegetable oil |
| 1 | Bell pepper; diced 1-1/2" | |
| 1/2 | md | Sized carrot; peeled and thinly sliced |
| 1/2 | -(up to) | |
| 1 | ts | Crushed red pepper flakes |
| 1/2 | ts | Sesame oil |
| Steamed rice (see recipe) |
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