Name: Kung Pao Shrimp Ball
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Prawns; 50g Peanuts; 50g Green onions; Some White pepper; Some Vinegar; Some Sugar; Some garlic; Some ginger; Some Spicy oil; Some Soy sauce

Kung Pao Shrimp Ball

by West Horse Gardenia

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Generally, when frying this dish, the shrimps are over-oiled. Less oil is healthier. I switch to shrimp boiled water. This makes the shrimps more tender and crispy and tastes the same. I also omit the chili and Chinese pepper, and use spicy red oil instead. Seeing this, everyone is going to make bricks again. I think authenticity is not authentic. I have the final say. It is the most authentic that suits my taste. "

Kung Pao Shrimp Ball

1. Prepare all the ingredients.

2. Rinse the prawns well.

3. Scalp and peel.

4. Use scissors to cut the back of the shrimp, pick out the shrimp thread, and rinse.

5. Put the shrimps in a bowl, add white pepper, salt and starch oil wine in turn, grab it a few times with your hands and put it in the refrigerator for 15 minutes to taste.

6. Cut the green onion into sections, and chop the ginger and garlic into minced pieces.

7. Put the sugar, vinegar, salt, starch light soy sauce, and red oil in a bowl and mix to form a kung pao juice.

8. Pour water into the pot and bring to a boil, add the shrimps and slide them to the boil. The shrimps will discolor into balls and remove them. Drain the water.