Kung Pao Potato Shrimp Balls
1.
Wash potatoes, cut into thick slices, remove shrimp heads and shrimp threads
2.
Boil water in a pot, add the shrimp to boil after boiling, remove the water after the shrimp changes color
3.
Boil water in a steamer. After the water is boiled, add potato slices and steam them. Peel the steamed potatoes and grind them into mashed potatoes.
4.
Add milk, stir evenly with a spoon, add a little freshly ground black pepper
5.
Then add some onion, ginger, garlic powder and some salt
6.
Finally, add some starch to make the mashed potatoes thicker. Stir thoroughly with a spoon, grab it with your hand, and it will form a dough
7.
Take a ball of mashed potatoes, wrap it into small patties and add shrimps, leave the tails of the shrimps aside and knead them into a ball, stick a layer of cornstarch. Heat enough oil and add potato and shrimp balls when the oil starts to bubble
8.
Remove the color immediately, put it on kitchen paper to absorb the excess oil, chop the onion and garlic, and put it in a clean small bowl
9.
Add light soy sauce, vinegar, sugar and salt, and stir well. Add appropriate amount of water and starch, mix thoroughly, and use as a sauce for later use
10.
Add a proper amount of oil to the pot, heat up, add the peppercorns and chopped dried peppers, scoop out the dried peppers and peppercorns after sauteing, add the fried potatoes and shrimp balls
11.
Pour in the prepared sauce, stir fry over medium heat until the juice is collected, add some spicy peanuts