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

Kung Pao Shrimp Ball

by Xiaoyao 0209

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

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;