A Few Tricks to Solve Sichuan-style Kung Pao Dishes-[kung Pao Shrimp Balls]

Name: A Few Tricks to Solve Sichuan-style Kung Pao Dishes-[kung Pao Shrimp Balls]
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g shrimp; A tree Green onion; 100g Raw peanuts; a little Bell peppers; a little ginger; 15g Dried chili; 5g pepper; 15ML Soy sauce; 20ML Vinegar; 1 tbsp Sugar; 20ML Cooking Wine; 20ML Water starch; 2g Chicken Essence; 1/4 teaspoon salt

by Xiaozhi

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I have always loved Kung Pao Kou. When I go to restaurants, I often order Kung Pao Chicken and Kung Pao Tofu. Today, let’s have a Kung Pao Shrimp Ball. The smooth and tender prawns will bite in the mouth, and the satisfaction will be even better!
It turns out that Kung Pao dishes have always been spicy and refreshing with bean paste. Later, I discovered that there was no trace of spicy sauce at the bottom of the plate every time. I have also read books about Sichuan cuisine and learned that Kung Pao cuisine is actually the most important thing to make a sweet and sour sauce, and this sweet and sour sauce, I have practiced it several times, and the type of ingredients used is the same each time. There will be some differences, the taste is roughly the same, but it is a little bit sweet or a little bit sour, which is generally good. So I think the cooking should be adjusted a few times according to my taste, it is not necessary to be very accurate and not bad. With the amount used this time, I feel quite satisfactory both in terms of taste and color. By the way, having a set of measuring spoons at home is also very useful in Chinese food. "

A Few Tricks to Solve Sichuan-style Kung Pao Dishes-[kung Pao Shrimp Balls]

1. Preparation: Prepare the peppercorns as shown in the picture above, and cut the dried pepper into small sections with scissors.

A Few Tricks to Solve Sichuan-style Kung Pao Dishes-[kung Pao Shrimp Balls] recipe

2. Soak raw peanuts in water.

3. When the peanuts are soft and peeled, use kitchen paper to absorb the moisture.

4. Let the oil sit in the pan, add peanuts in the cold oil and fry until it turns yellow.

5. Figure 5 shows the fried peanuts. Be sure to fire on a low heat and keep shoveling them to prevent them from being fried.

6. Take one green onion, cut off the white part and set aside.

7. Cut the colored peppers into small pieces.

8. The shrimp is cut from the back with a knife.

9. Add salt, starch, and cooking wine to the shrimp and marinate for 10 minutes.

10. Mix the ingredients juice into the bowl and stir evenly, and the preparation is complete.

11. Use the oil of fried peanuts to pour the marinated shrimps and slide them until they change color and remove them.

12. Save the base oil, add dried chili, green onion and ginger shreds and pepper and stir fry for a nice fragrance.

13. Pour in the shrimp and bell pepper and stir fry for a while.

14. Add the fried peanuts and stir fry quickly.

15. Pour the sauce.

16. When the flavored sauce thickens, wrap it on the dish and it can be out of the pan.

Tips:
1. Cut the chili into small pieces to make it more delicious

2. The peanuts must be fried slowly in a pot with cold oil

3. Put in peanuts at the end to keep the crispy taste

4. The colored pepper is just for color matching, so don't put it