Kung Pao Shrimp Ball

Name: Kung Pao Shrimp Ball
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g shrimp; Some Cooked peanuts; Some Green onions; A handful Dried peppercorns; 3 pcs Dried chili; Some chopped green onion; Some ginger; Some Garlic slices; Some oil; A teaspoon corn starch; a little sesame oil; Some salt; 1 spoon June Fresh Soy Sauce; a little Soy sauce; 1 spoon Vinegar; Some Cooking Wine; 15g Sugar

by 1 coarse tea and light rice 1

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Kung Pao series is one of the most classic dishes in Sichuan cuisine. Among them, "Kong Pao Shrimp Ball" is my family's favorite. Although this dish is exactly the same as Kung Pao Chicken, the taste is still slightly different. After being fried, the meat of the shrimp will become firm and elastic, and it will feel very tender and smooth when eaten in the mouth. With the complex taste of sour, sweet and salty, the taste is quite rich.
but. Although this dish is delicious, it is time-consuming and labor-intensive to clean up. It requires patience to peel and remove the shrimps. The process is more cumbersome. However, when you are tasting the delicious food, you will feel that the previous fortunes and sufferings are also worthwhile."

Kung Pao Shrimp Ball

1. Wash peanuts and set aside

2. Pour oil in the pot and turn on medium and small fire

3. Add peanuts and stir fry until the color darkens

4. Add some salt to the fried peanuts and mix well

5. Head and shell the shrimp

6. Use the tip of a knife to make a knife from top to bottom on the back of the shrimp (be careful not to make it through), and take out the shrimp thread

7. Put cornstarch in the bowl, pour in some water and stir well for later use

8. After washing the shrimps, add salt, cooking wine, pepper and water starch to mix well and set aside for about 15 minutes

9. Seasoning sauce: June fresh soy sauce, a little soy sauce, vinegar, sugar, cooking wine, cornstarch, a little water and stir well

10. Cut green onion into small pieces, garlic slices, minced ginger, chopped green onion, peppercorns, dried chili pieces, cooked peanuts (the bean paste is misplaced, don’t use it)

11. After the oil is hot, add the peppercorns and fry them until fragrant. Remove

12. Add chili segments

13. Add the marinated shrimp, stir fry for a while over medium heat

14. Add garlic slices, minced ginger, and chopped green onion and stir fry for a while

15. Add scallions

16. Stir-fry for a while, pour the seasoning sauce over low heat and stir well

17. Pour peanuts

18. Stir well, turn off the heat and pour in a little sesame oil

19. Stir-fry evenly and serve on the plate, ready to enjoy

Tips:
It's best to taste the peanuts when they start to change color

When rowing the back of the shrimp, it is best to row into two thirds of the depth

You can stir-fry more peanuts at a time, and you can mix cold and stir-fried dishes.