Kung Pao Shrimp Ball
1.
Green prawn meat, fried peanuts, diced red peppers, diced green onions, ginger slices, garlic slices, peppers, bullet dried peppers, chili powder, soy sauce, rice wine, balsamic vinegar, fine sugar, salt, chicken powder, pepper, Starch, cooking oil.
2.
Use a knife to make a cut from the back of the shrimp, pick out the shrimp intestines and wash.
3.
After washing, make a slurry, add salt, pepper, chicken powder, and rice wine, then grab it with your hands, then add a small tablespoon of corn starch to grab it, and slurry for 10 minutes.
4.
Blend a bowl of gorgon, add 1 gram of salt, 10 grams of soy sauce, 10 grams of rice wine, 20 grams of balsamic vinegar, 20 grams of sugar, 1 gram of chicken powder, a little pepper, and an appropriate amount of dried starch.
5.
Heat up a frying spoon, pour an appropriate amount of cooking oil, and pour the shrimp into the pulp when the oil temperature is 3-4% hot.
6.
Use cold oil in a hot pan to loosen the prawns. The prawns are curled and turn red and immediately remove them for use.
7.
Leave the bottom oil in the pot and add the peppercorns. Slowly stir the peppercorns to fragrant.
8.
After the pepper is fragrant, stir in the dried chili and chili powder over a low heat, then pour in the onion, ginger, garlic slices and smooth shrimp balls.
9.
Pour the prawn balls and quickly cook them into a bowl of gorgon and stir fry over high heat. When the gorgon sauce is gelatinized, add the diced red pepper and stir fry evenly.
10.
Then pour in the deep-fried peanuts and stir-fry well before being out of the pan.
11.
It can be served on the table after coding.
Tips:
The characteristics of this dish; the appearance is shiny and ruddy, the shrimp balls are smooth and tender in the entrance, the taste is sweet, sour, salty, fresh and slightly spicy, and the Sichuan flavor is full and quick to make.
Tips;
1. The depth of the back of the shrimp should be the same to make it curl and shape beautifully.
2. Corn starch should be used when making shrimp meat, and cornstarch should be used when blending gorgon juice.
3. The prawns are ready to be ripe when they are fried in oil. When the prawns are slightly curled in the pan, they should be taken out immediately, because the subsequent frying is required.
4. In the early stage of stir-frying small ingredients, if you use low heat, after pouring into a bowl of glutinous rice, you should switch to high heat and stir fry evenly. This dish only needs 3 minutes to cook.
The "Kung Pao Shrimp Ball" with the Sichuan cuisine flavor of the big stir-fry spoon is ready. This dish is simple and quick to make, and it can be used for banquets and dinners. It is very good for friends' reference!
