Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 20 uncooked large shrimp, peeled, de-veined
- 1 tablespoon minced fresh ginger
- 2 teaspoons vegetable oil
- 1 large garlic clove, pressed
- ½ teaspoon Chinese five-spice powder
- 20 large snow peas, stringed
- 1 teaspoon Oriental sesame oil
- ½ teaspoon sesame seeds, toasted
- 2 tablespoons reduced-sodium soy sauce
- 20 small wooden skewers or toothpicks
Directions
Combine shrimp, ginger, vegetable oil, garlic and five-spice powder in medium bowl; Toss to blend.
Cover and refrigerate at least 1 hour and up to 4 hours.
Bring medium pot of salted water to boil.
Add snow peas; Cook just until crisp-tender, about 45 seconds. Drain.
Rinse with cold water. Drain; Pat dry.
Transfer to bowl. Drizzle sesame oil and sesame seeds over; Toss to coat. Set aside.
Heat large non-stick skillet over medium-high heat.
Add shrimp mixture and sauté 3 minutes.
Add soy sauce; Stir until shrimp are just opaque in center and liquid evaporates, about 1 minute.
Transfer to plate and cool completely.
Wrap 1 snow pea lengthwise around each shrimp from head to tail. Secure with skewers. (can be prepared 6 hours ahead. Cover and refrigerate.)
Serve slightly chilled or at room temperature.