Kung Pao Shrimp Ball

Name: Kung Pao Shrimp Ball
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Fresh shrimp; 60g Cooked peanuts; 1/4 root Green onions; 3 slices ginger; 6 Dried red pepper; 1/2 Egg white; About 10 pepper; 1/4 teaspoon salt; 1/2 tablespoon + 2 tablespoons Cooking Wine; 1 tablespoon Pixian Douban; 2 tablespoons Soy sauce; 3 tablespoons Vinegar; 3 tablespoons Sugar; 1 tablespoon + 3 tablespoons Water starch

by Xiaoyao 0209

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The taste is delicious, the shrimp meat is springy, and the wine is delicious. "

Kung Pao Shrimp Ball

1. Wash all ingredients, cut green onion into sections, slice ginger and garlic, and cut dried red pepper into sections;

2. After removing the head and shell of the shrimp, remove the shrimp thread with a knife on the back, add salt, 1/2 tablespoon of cooking wine, egg white and 1 tablespoon of water starch, and marinate for 15 minutes;

3. The peanuts are fried and cooked for later use;

4. Mix 2 scoops of light soy sauce, 2 scoops of cooking wine, 3 scoops of vinegar, 3 scoops of sugar, and 3 scoops of water starch into a sauce for later use;

5. Put an appropriate amount of edible oil in the wok and heat it to 50% heat, add the shrimps and use chopsticks to stir them until they are cooked and discolored, and remove the oil;