Kung Pao Potato and Shrimp Balls

Overview

The preparation of this dish is a bit cumbersome because there are many steps, including steaming, frying, and stir-frying, which requires some thought and time. However, when it comes to cooking, I have always felt that delicious food is directly proportional to the effort. If you put in the effort, you will definitely get valuable results. This shrimp ball with three flavors at once is also very festive in shape. It should be an eye-catching and popular dish on the New Year's table. For students who are patient and like Kung Pao dishes, I sincerely recommend giving it a try. The rich taste levels will surely surprise you. It has become my private New Year dish. I will consider wrapping some cheese in the potato balls next time to make it even more perfect.

Tags

• hot dishes
• common dishes
• children
• sichuan cuisine
• dinner with friends
• autumn recipes
• winter recipes
• lunch
• dried chili pepper
• garlic
• light soy sauce
• onion, ginger and garlic powder
• onions
• potatoes
• spicy peanuts
• sugar
• vinegar
• water starch
• zanthoxylum bungeanum
• black pepper
• milk
• salt
• shrimp

Ingredients

Steps

1. 1 Prepare the main ingredients and auxiliary ingredients required for dishes according to the ingredients and seasonings;

   

2. 2 Wash the potatoes and cut them into thick slices. Remove the shrimp heads and shrimp lines from the shrimp;

   

3. 3 Boil water in a pot. After the water boils, add the shrimps and blanch them;

   

4. 4 After the shrimp changes color, remove and drain the water;

   

5. 5 Boil water in a steamer, and when the water boils, add potato slices and steam until cooked;

   

6. 6 Peel the steamed potatoes and mash them into mashed potatoes;

   

7. 7 Add milk and stir evenly with a spoon;

   

8. 8 Add a little freshly ground black pepper;

   

9. 9 Then add appropriate amount of onion, ginger and garlic powder;

   

10. 10 Add appropriate amount of salt according to personal taste;

    

11. 11 Finally, add an appropriate amount of starch to make the mashed potatoes thicker and form a ball;

    

12. 12 Use a spoon to stir evenly and grab it with your hands until it forms a ball;

    

13. 13 Take a ball of mashed potatoes, first shape it into a small cake, wrap it with shrimps, leaving the shrimp tails aside, then shape it into a ball and stick a layer of cornstarch on it;

    

14. 14 Heat enough oil, and when the oil starts to bubble, add the potato and shrimp balls;

    

15. 15 Take it out immediately after it changes color and place it on kitchen paper to absorb excess oil;

    

16. 16 Chop the onion and garlic and put into a clean small bowl;

    

17. 17 Add light soy sauce, vinegar, sugar and salt, stir well;

    

18. 18 Then add an appropriate amount of water starch and mix thoroughly, then use it as a sauce for later use;

    

19. 19 Add an appropriate amount of oil to the pot, heat it up and add Sichuan peppercorns and chopped dried chilies;

    

20. 20 After sauteing, scoop out the dried chili peppers and Sichuan peppercorns and add the fried potato and shrimp balls;

    

21. 21 Pour in the sauce prepared in step 18;

    

22. 22 Stir-fry over medium heat until the juice is reduced, then add appropriate amount of spicy peanuts.