Kung Pao Shrimp Ball

Name: Kung Pao Shrimp Ball
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 12 Fresh shrimp; 1 lot Cashew nuts; 1 tablespoon Cooking Wine; 1 tablespoon pepper; 1/2 Egg white; 1.5 tablespoons Dry starch; 1 tsp Peppercorns; 1 stage very light blue; 6-8 Dried red chili; a little ginger; 1 clove garlic; 2 tablespoons Balsamic vinegar; 1 tablespoon Soy sauce; 2 tablespoons Sugar; a little salt

by Daughter of heaven

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Kung Pao Shrimp Ball

1. Shrimp shelling and shrimp removal line, cut the back from the back, use a kitchen paper towel to absorb the water.

2. Add a little salt, pepper, cooking wine, egg white, and dry starch to mix well.

3. Mix all the ingredients of the Gong Bao juice and stir evenly into the Gong Bao juice for later use.

4. Finely chop ginger and garlic, cut dried red pepper into sections, and chop the scallion into small sections.

5. Pour a little oil in the pan, add cashew nuts and stir-fry until crispy. Pour out and set aside.

6. Pour a proper amount of oil in the wok, add the shrimp and fry until the color changes, then pour out and set aside.

7. Leave the bottom oil in the pot, add dried red chili and peppercorns and sauté until fragrant. Add minced ginger and garlic and sauté until fragrant.