Crispy Red Snapper Chinese Style Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 scallions, white part only, sliced into thin rings

2 tablespoons crushed and minced lemongrass

1 tablespoon sugar

1/2 cup soy sauce

Vegetable oil, for frying, at least 1 quart

2 tablespoons matchstick-thin slices fresh ginger

2 tablespoons canola oil

3 plum tomatoes, seeded and finely diced

1 slice Thai bird chile (available in Chinese markets; other chili pepper can be substituted)

1/2 cup plum wine

1/2 cup instant flour (recommended: Wondra)

1 whole red snapper, 4 pounds, scaled and gutted (or substitute two (2-pound) snappers and shorten the cooking time)

Fresh pea shoots, for garnish

2 Chinese sausages, 1 to 2 ounces each, sliced into thin rounds (available from Chinese markets; dry chorizo can be substituted)

1/4 cup fish sauce

2 garlic cloves, minced

2 tablespoons minced fresh ginger

1 carrot, peeled and julienned

1 cup water

10 shiitake mushrooms, stems removed, caps thinly sliced

1 leek, white and light green parts, well washed and julienned

2 jalapeno peppers, seeded and minced

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