Name: Kung Pao Crispy Shrimp
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g shrimp; 5 Dried chili; 1 piece Hangjiao; 4 Red chili; 1 tbsp Minced garlic; 1 small handful Fried peanuts; 2.5 tbsp Sugar; 2.5 tbsp Rice vinegar; Some salt; 3 tablespoons Soy sauce; 4 tbsp Water starch; 3 tablespoons corn starch; 1 tbsp Potato starch; 1 piece Egg white; 1 tbsp Shimizu; 1 tbsp Cooking oil

Kung Pao Crispy Shrimp

by Sago Fiona

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

There are many kinds of shrimp methods, such as braised prawns in oil and fried shrimps. One focuses on the taste and the other emphasizes the taste. I like both. Of course, if you buy fresh sea prawns that are alive and kicking, then add some ginger slices, boil it in water, and adjust some salt to best maintain its nutrition and taste. Especially the people in the coastal areas know how to eat like this best. Fresh sea-caught products do not require overly complicated cooking methods and excessive condiments.
Kung Pao Crispy Shrimp, I made this dish today~ This taste is sour, sweet and spicy. Apart from children who are afraid of spicy food at home, we all like it very much. The ingredients are freshly peeled sea prawns, which are slightly larger and more enjoyable to eat. To highlight the sweet and sour taste, it is also very important to adjust a bowl of sauce. The most important thing is that the shrimp is not only tender, but also crispy. The secret lies in the ratio of starch. Using 3 parts of corn starch mixed with 1 part of potato starch, corn starch is relatively hygroscopic and has a fine taste. Potato starch is sticky, has good swelling, and is easier to have a crispy feeling, and it can hold the meat better. With the combination of the two, the fried shrimp is not only tender, but also crispy ~ it will still be crispy when cooled.

Kung Pao Crispy Shrimp

1. Prepare the ingredients, peel off the shrimps and wash them. First use appropriate amount of salt, 2.5 tablespoons of sugar, 1:1 rice vinegar, 3 tablespoons of light soy sauce, 0.5 tablespoons of dark soy sauce, and 4 tablespoons of water starch. Make a spicy lychee-flavored sauce for later use. Mix 3 tablespoons of corn starch and 1 tablespoon of potato starch, mix well

2. Mix 3 tablespoons of corn starch, 1 tablespoon of potato starch, 1 egg white, 1 tablespoon of water, and stir into a streamlined paste. Add another spoonful of oil. Stir well.

3. Treat the shrimp, add a little salt and a little starch, so that the surface moisture can be absorbed. Grab evenly. Then pour it into the adjusted starch paste. Grab evenly.

4. At 50% oil temperature, put the shrimps in and fry them one by one. Knock open gently after setting. Fish it out. Heat up and re-explode. Further crispy. It can also drain excess grease. Not greasy to eat

5. Leave the bottom oil in the pot, add the dried chili section and peppercorns. Minced garlic, fresh red pepper section, Hangjiao section. Stir out the flavor over a small fire.