Kung Pao Shrimp Ball

Name: Kung Pao Shrimp Ball
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Fresh shrimp; Some Flour; Some Baking powder; Some Corn flour; Some Cashew nuts; Some Beauty pepper; Some shallot; Some Egg white; Some ginger; Some garlic; Some Red vinegar; Some Hengshun Balsamic Vinegar; Some Delicious; Some Cooking Wine; Some ketchup; Some Sugar; Some Soy sauce; Some Red oil; Some Pepper oil; Some fresh pepper; Some pepper

by Meal

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Kung Pao Shrimp Ball is a characteristic and creative dish of Shan style, which is developed from the classic Kung Pao Chicken of Sichuan cuisine. Kung Pao Shrimp Balls are delicious, and the rich seasonings are very harmonious together, which is also the key to this dish. "

Kung Pao Shrimp Ball

1. Open the back of the fresh shrimps, clean them, blanch the water to turn red and remove them; cut the Meiren pepper into sections and chop the green onions for later use;

2. Add a small half bowl of flour, a teaspoon of cornstarch, and a half teaspoon of baking powder to water and stir evenly, then add egg whites and mixed oil and stir to make a crispy paste;

3. After the shrimps are evenly starched, they are fried in 50% hot oil until the skin is crispy;

4. Stir tomato sauce, cooking wine, sugar, Meijixian, red vinegar, Hengshun balsamic vinegar, pepper, and dark soy sauce to make Gongbao juice;

5. Put the pepper oil and red oil in the pot to heat up, add garlic, beauty pepper, fresh pepper and the tuned Gongbao juice. After boiling, thicken the starch with water, add the shrimp balls and stir-fry evenly on the plate.