Kung Pao Prawn Balls

Overview

Kung Pao Shrimp Balls, cashew nuts are used instead of peanuts to show class and taste, and lettuce is used as a base. After eating the shrimp balls and eating lettuce, it tastes great!

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• spring recipes
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• ball lettuce
• cooking wine
• coriander
• cornstarch
• garlic
• large prawns
• light soy sauce
• onions
• red oil
• cashew nuts
• ginger
• red pepper
• salt

Ingredients

Steps

1. 1 Remove the heads and shells of large prawns and cut into shrimps

   

2. 2 Make a cut on the back of the shrimp and remove the gut

   

3. 3 Put the shrimps in a bowl, add appropriate amount of ginger, green onion, salt and cooking wine

   

4. 4 Crush it evenly with your hands, add some cornstarch, and marinate for about ten minutes

   

5. 5 At this time, fry the cashews in oil until cooked, drain and set aside

   

6. 6 Cut red pepper into small pieces

   

7. 7 Peel and trim the head lettuce into three small trays and place on a plate for later use

   

8. 8 Heat the oil in the pan and add ginger, onion and garlic

   

9. 9 Pour in the shrimp heads and shrimp meat and stir-fry for a few times

   

10. 10 Wait for the shrimp to change color, add red peppercorns and stir-fry for a few times

    

11. 11 Add appropriate amount of cooking wine, light soy sauce and red oil, add cashew nuts and stir-fry

    

12. 12 Finally sprinkle in coriander

    

13. 13 Put on the plate and put the shrimp head at the end