Units
Ingredients
- 380 grams shrimp shelled and deveined
- 1 tablespoon potato starch
- 2 teaspoons fish sauce
- ¼ teaspoon salt
- ¼ teaspoon ground white pepper
- 1 tablespoon vegetable oil
- 7 grams garlic 1 large clove roughly chopped
- 200 grams pineapple cut into bite-sized cubes
- 35 grams scallion roughly chopped
Instructions
- Marinate 380 grams shrimp with 1 tablespoon potato starch, 2 teaspoons fish sauce , ¼ teaspoon salt, and 1¼ teaspoon ground white pepper.
- To cut the 200 grams pineapple, trim off both ends and slice it into quarters lengthwise. Then, remove the core from the center of one-quarter of the pineapple and cut the quarter in half lengthwise. Slice the skin from the pineapple and cut each segment into bite-sized pieces (I used an oblique cut).
- Heat a frying pan over high heat until hot. Add 1 tablespoon vegetable oil and 7 grams garlic and swirl it around the pan.
- Add the shrimp and quickly spread it into a single layer, allowing it to cook through on one side.
- Toss the shrimp in the pan to flip them over. If you missed any, flip the remaining ones by hand.
- When the shrimp is almost (but not fully) cooked, add 200 grams pineapple, and then stir-fry the mixture until the shrimp is fully cooked and the pineapple is just starting to brown around the edges (another minute or so).
- Add 35 grams scallion and toss to distribute and serve the pineapple shrimp immediately.
Nutrition
Calories 200kcalCarbohydrates 13gProtein 27gFat 5gSaturated Fat 1gPolyunsaturated Fat 3gMonounsaturated Fat 1gTrans Fat 0.04gCholesterol 204mgSodium 663mgPotassium 487mgFiber 1gSugar 7gVitamin A 156IUVitamin C 35mgCalcium 106mgIron 1mg