Kung Pao Shrimp balls

2025-01-30 14:59:58 4118

Kung Pao Shrimp balls taste sour and sweet. Shrimp balls are smooth, tender and strong. They are salty, fresh and slightly spicy. They are eaten with low-fat meals, and loved by adults and children.

Details of ingredients

Live shrimp400g
garlic2 capsules
ginger1 piece
ScallionHalf a pill
salt1 spoonful
Light soy sauce1 spoonful
Old smokingHalf a spoonful
White vinegar1 spoonful
White sugar1 small spoon
Pepper powder1 spoonful
peanut oiltime
Cooking wine1 spoonful
Lantern pepper6
Sichuan Pepper Granules1 small handful

Technique

difficultybeginner
workmanshipfry
tasteSalty and fragrant
timeHalf an hour

Steps to make Kung Pao Shrimp balls

1. Clean the peanuts thoroughly.
2. Pour oil into the pot and add peanuts.
3. Use chopsticks to stir the peanuts continuously until the color of the skin darkens and they can be removed.
4. Sprinkle salt on a plate and stir evenly with chopsticks.
5. Prepare fresh shrimp.
6. Remove the head, tail, and outer shell.
7. Use a knife to open the back of the shrimp, do not cut it.
8. Put the shrimp that has been opened on the back into a bowl, add a little salt, pepper, cornstarch, and water, stir well, and marinate for 15 minutes.
9. Cut the scallions into small pieces, slice the garlic, chop the ginger into small pieces, and prepare Sichuan peppercorns and bell peppers.
10. Take a small bowl and add soy sauce, dark soy sauce, salt, cooking wine, white sugar, corn starch, and water to make a sauce.
11. Pour oil into the pot and add the Sichuan peppercorns to a low heat until fragrant. Remove the Sichuan peppercorns.
Add bell peppers and stir fry until fragrant.
13. Pour the marinated shrimp into it and stir fry until it changes color.
14. Put garlic slices and ginger in and stir fry until fragrant.
15. Add scallions and stir fry until they are completely cooked.
16. Add the prepared sauce to high heat and stir fry evenly.
17. Add the fried peanuts and stir fry evenly.
18. Drop two drops of sesame oil.
19. Stir fry evenly and turn off the heat.
20. Finished product drawings.