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Singapore Shrimp




Source of Recipe


cookingcache


List of Ingredients




4 Portions raw shrimp,peeled and deveined (about 1 pound)
1 1/2 tsp. corn starch
1/8 tsp. pepper
1/4 cup fat free reduced sodium chicken broth
1/4 cup ketchup
2 TBSP. lite soy sauce
2 TBSP. rice vinegar
2 TBSP. chili garlic sauce
2 tsp. olive oil
6 cloves garlic, minced
1 tsp. fresh ginger, grated
1 shallot, minced
1 jalapeno, seeded and minced (I only used about a quarter of the jalapeno and it was PLENTY hot with the chili sauce)
1/4 cup egg substitute
4 portions jasmine rice


Recipe



Prepare rice according to its directions.

In a mixing bowl, stir together shrimp, cornstarch, and white pepper; set aside.

In another bowl, combine broth, ketchup, soy, rice vinegar, and chili garlic sauce; set aside.

Heat oil in a wok or skillet over high heat. Add garlic, ginger, shallot and jalapeno; stir fry for 30 seconds. Add shrimp mixture to the wok and stir fry for 2 minutes. Then add the chicken broth mixture and stir fry for 1 minute.

While stirring, slowly pour the egg substitute into the shrimp mixture. Continue to cook, stirring constantly for another 30 seconds.

Divide the rice into four portions. (A portion of rice should be about 1/4 cup). Spoon a portion of shrimp over each serving of rice.