Name: Kung Pao Prawns
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Prawns; 3 Peanuts; 1 piece ginger; 2 capsules garlic; 2 pieces Chives; 4 tbsp Fresh soup; 3 teaspoons Peanut oil; 2 teaspoons Egg essence; 15 capsules Dried chili; 30 capsules pepper; Some salt; 2 teaspoons Soy sauce; 1 teaspoon Chicken noodles; 1/2 teaspoon Sugar

Kung Pao Prawns

by Saifi

5.0 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

Although the prawns are delicious, it takes a lot of effort. The frying time is not long, but it takes patience to handle the shrimp before cooking. Cut the shrimp gun, shrimp feet, shrimp tails, remove the head and intestines, and have to open the back. It's almost a bit of trouble. Kung Pao prawns are different from Kung Pao shrimps in that they do not need to remove the shells, which saves a lot of effort and retains more nutrients. But those who feel hard, of course can go. Don't throw away the shrimp head easily. Clean the dirt inside the head. It is also very good for making fresh soup.
After removing the head, tail and shrimp intestines, rinse with water, let the water dry, then open the back, then add a little egg white and water starch to marinate for 3 minutes, which can make the shrimp meat better in the fry Inhaled the juice, the taste is more tender and smooth. The water starch should not be too thick or too thin, and the ratio of water to three powders to one is the best.
Shrimp meat is spicy and delicious, with peanut crunch, it tastes unique. When the fruits in the soil and the elves in the sea are ingeniously combined, the beauty of distance lingers silently on the tip of the tongue.
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The photos taken at night, the color is very dark, please forgive me. "

Kung Pao Prawns

1. Cut off the prawn gun, prawn legs, and tail, remove the head and intestines, rinse with water, let it dry, open the back, add 1 teaspoon of water starch and 2 teaspoons of egg to marinate for 3 minutes.

2. Cut the green onion into sections, the ginger garlic into froth, and the dried chili into 2.5 cm pieces.

3. Put the peanut oil and cold oil into the pan, add the peanuts, stir-fry continuously with a shovel over medium heat, and remove it after the color darkens and the pan makes a crisp sound.