Kung Pao Anchovy Shrimp

Name: Kung Pao Anchovy Shrimp
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 10 Kewei Shrimp; 200ml oil; A pinch salt; 3g White pepper; 5g pepper powder; 10g Red oil; 40g Vinegar; 5g Soy sauce; 5g ginger; 5g garlic; 8g Dried chili segment; 10g Corn flour; A small bowl Cooked peanuts; A pinch chopped green onion

by Meimeijia's Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

5

Jiwei shrimp is a common aquatic animal with delicious taste and rich nutritional value. It contains extremely high protein and trace elements such as zinc, iodine and selenium. Many people like to eat it. Shrimp is warm in nature, sweet and salty, and has the effects of invigorating the kidney and strengthening yang, invigorating the stomach and qi, expectorating and anti-cancer. Shrimp contains high selenium. Selenium can resist the carcinogenic lead, improve human immunity and inhibit the formation of cancer cells.
Fresh prawns don’t need complicated methods and extra seasonings. I use a little Maggi umami sauce to color them. The fried prawns are very colorful and very appetizing. Compared with the Kung Pao Chicken, the Kung Pao Anchovy Shrimp has a smoother and more delicious taste than the Diced Chicken. It is spicy and appetizing and has a rich flavor. You must try it.

Kung Pao Anchovy Shrimp

1. All the ingredients are ready, fry the peanuts, cut the dried chili into sections, smash the garlic with a knife and peel, and slice the ginger for later use

2. Remove the shells and heads of the prawns, open the back, pick out the shrimp threads, wash and dry

3. Put the shrimps in a bowl, add white pepper, 1g salt, 5g cornstarch, and 20g oil. Grab and knead repeatedly until the gel is formed, cover with plastic wrap, and refrigerate for 10 minutes

4. Pour 5 grams of sugar, vinegar and salt, 5 grams of corn starch, 3 milliliters of light soy sauce and red oil into a bowl

5. Mix it up and make Kung Pao juice

6. After the oil pan is heated, turn to low heat, pour in the peppercorns and fry them for a fragrance, then remove the peppercorns.

7. Pour the ginger, garlic, and dried chili into the pepper oil, fry it to get the fragrance, and take it out

8. Pour the shrimps in, stir fry slowly over medium heat,

9. After the shrimp slowly changes color into a ball shape, pour in the fried dried chili, sliced ginger, and minced garlic, pour in the prepared sauce and fry until it thickens, pour in the cooked peanuts and stir slightly.

10. Sprinkle with chopped green onion and serve it hot

Tips:
1. Use kitchen paper to soak up the water after cleaning and changing the knives of the Jiwei shrimp, so that it will be easier to hang the juice when it is fried.
2. The Kung Pao sauce must be adjusted in advance, so as to save the same time and prevent the shrimp from being fried and affecting the taste.
3. After adding dried chilies, the fire must be low, because dried chilies are easy to fry.