Kung Pao Shrimp

Name: Kung Pao Shrimp
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Fresh shrimp; 2g walnut; 1 piece green pepper; 1 piece Red pepper; Some ginger; Some Soy sauce; Some Egg white; Some Dried red chili; Some pepper; Some Sugar; Some Water starch; Some Oil salt; Some Vinegar; Some garlic

by Scarlett WH

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Kung Pao Shrimp

1. Peel the fresh shrimps on the back and pick out the shrimp threads. Add ginger, salt, and egg white to the processed shrimps and marinate them;

2. Put it in an air fryer at 180 degrees for 10 minutes, and serve the fried shrimps for later use;

3. Bake the walnuts in a 180 degree air fryer for 5 minutes, shaking in the middle;

4. Use 4 tablespoons of sugar, 3 tablespoons of vinegar, 1 tablespoon of salt, 1 tablespoon of light soy sauce and appropriate amount of water starch to make the Gongbao juice; 8. Heat a pan, add a little oil, add the onion, ginger, garlic, dried red pepper segments, and peppercorns Stir fry

5. Heat a pan, add a little oil, add green onion, ginger, garlic, dried red pepper segments, and peppercorns and stir fry;

6. Saute the aniseed and add the fried shrimp;

7. Stir fry a few times and then add the Gong Bao juice;

8. Slightly thicken and then lower into the green and red pepper section;

9. Finally, put in the prepared walnuts before being out of the pot;

10. Stir-fry evenly, serve and serve.

Tips:
1. After removing the shells of the shrimps, remove the shrimp threads from the back of the shrimps, add salt and egg whites, etc. to marinate; put them in an air fryer and fry them until they are cooked. If not, put them in an oil pan and fry them; It will be more fragrant if baked
2. Prepare the Gongbao juice in advance: 4 tablespoons of sugar, 3 tablespoons of vinegar, 1 tablespoon of salt, 1 tablespoon of light soy sauce, and appropriate amount of water starch. Of course, you can increase or decrease the amount according to your taste;
3. Heat the pan with cold oil, sauté the aniseed first, add the freshly fried shrimp, stir a few times, then pour in the prepared Kung Pao juice, let it thicken, add the green and red peppers, and stir a few times Finally, add the roasted walnuts and stir fry evenly.