The so-called Gong Bao dish is no stranger to everyone. Its biggest feature is that the dish will be sprinkled with a handful of fried peanuts at the end.
This dish is a new combination of Kung Pao chicken diced and hot and sour shrimp. It has a new taste. The whole dish is festive in color, spicy in taste, and slightly sweet and sour. It should be said to be a delicacy accompanied by wine.
Kung Pao Shrimp Balls
By FloyBailey
Recipe Recommendations
- fresh shrimp appropriate amount
- bell pepper one
- peanuts 1 handful
- dried chili 3-4 a
- ginger appropriate amount
- minced garlic appropriate amount
- scallion appropriate amount
- white sugar 1 scoop
- rice vinegar 2 tablespoons
- salt 1/2 scoop
- water starch appropriate amount
- edible oil appropriate amount
- slightly spicy
- fried
- half an hour
- ordinary
Steps for Kung Pao Shrimp Balls
1
Remove the shell and cut open the back of the shrimp to remove the shrimp line and wash it.
2
In a small bowl, add shrimp, salt, cooking wine, a little egg white, and dry starch and grasp well.
3
Remove the stalks and seeds of the bell peppers, wash and cut into small pieces; cut the ginger and garlic into small pieces; remove the seeds of the dried peppers and cut them into small pieces.
4
Place the pan on heat with appropriate amount of oil, add in the shrimp and fry until it changes color, remove and control the oil.
5
Take a small bowl, add stock, cooking wine, salt, vinegar, sugar, water starch, and mix into a sauce.
6
Leave the bottom oil in the pan and heat it until 50% hot, add the spicy bean paste and dried pepper strips and stir fry until fragrant.
7
Add bell pepper, green onion, and shrimp and stir-fry until done, add in the sauce and stir fry until the soup becomes thicker.
8
Turn off the heat and add in the peanuts and mix well.