Ingredients Jump to Instructions ↓

  1. 1 Shrimp - peeled, cleaned Cornstarch or potato starch - as needed Canola oil - for frying

  2. 1/2 Lemon - cut thin slices Assorted vegetables - cut thin strips Black Pepper Sauce

  3. 1 oz 28g Table black pepper

  4. 1 oz 28g Garlic

  5. 4 oz 113g Tomato ketchup

  6. 2 oz 56g Soy sauce

  7. 1 1/2 cups 355ml Chicken stock

  8. 3 oz 85g Sugar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine Black Pepper Sauce ingredients and set aside. Lightly coat shrimp with starch. Fry in 3 inches of oil until lightly browned. Make sure the oil is hot before you put the shrimp in. You can test the oil by dropping a piece of green onion into the oil. If the onion bubbles and rises to the surface, the oil is ready. After frying the shrimp, set them aside. In a hot wok, stir-fry your favorite vegetables in approximately 1 tablespoon of oil. Do not overcook. After the vegetables are heated, set them aside. In the same wok, stir-fry the lemon pieces. When the lemon pieces are hot (about 2 minutes), add the shrimp back into the wok. Add as much of the Black Pepper Sauce to the shrimp as you like. Pour the shrimp, lemons and sauce over the vegetables. This recipe yields 4 servings.


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