Kung Pao Shrimp Balls

Overview

Kung Pao series is one of the most classic dishes in Sichuan cuisine, among which Kung Pao shrimp balls are my and my family’s favorite. Although this dish is made exactly the same as Kung Pao Chicken, the taste is slightly different. After being fried, the meat of the shrimp will become firm and elastic, and it will feel very tender and smooth when eaten in the mouth. Coupled with the compound taste of sweet, sour, salty and fresh, the taste is quite rich. However. Although this dish is delicious, it is very time-consuming and labor-intensive to clean up. It requires patience to peel and devein the shrimps one by one, which is a complicated process. However, when you taste the delicious food, you will feel that the previous hardship is worth it

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• children
• old man
• autumn recipes
• banquet dishes
• dinner
• cooked peanuts
• cooking wine
• corn starch
• dried chili pepper
• dried peppercorns
• garlic slices
• ginger powder
• green onions
• june fresh soy sauce
• oil
• old soy sauce
• sesame oil
• shrimp
• sugar
• vinegar
• chopped green onion
• salt

Ingredients

Steps

1. 1 Wash the peanuts and set aside

   

2. 2 Pour oil into the pot and turn on medium-low heat

   

3. 3 Add peanuts and stir-fry until the color becomes darker

   

4. 4 Add appropriate amount of salt to the fried peanuts and mix well

   

5. 5 Remove heads and shells from shrimp

   

6. 6 Use the tip of a knife to make a cut on the back of the shrimp from top to bottom (be careful not to cut through), and take out the shrimp thread

   

7. 7 Put corn starch in a bowl, pour in appropriate amount of water and mix well and set aside

   

8. 8 Wash the shrimps, add salt, cooking wine, pepper and water starch and let them sit for about 15 minutes

   

9. 9 Sauce: June fresh soy sauce, a little dark soy sauce, vinegar, sugar, cooking wine, corn starch, a little water and stir well

   

10. 10 Cut scallions into small sections, garlic slices, minced ginger, chopped green onion, peppercorns, dried chili sections, cooked peanuts (the bean paste was put in the wrong way, don’t use it)

    

11. 11 After the oil is hot, add peppercorns and fry until fragrant, then take them out

    

12. 12 Add the chili segments

    

13. 13 Add the marinated shrimps and stir-fry over medium heat for a while

    

14. 14 Add garlic slices, minced ginger, and chopped green onion and stir-fry for a while

    

15. 15 Add scallions

    

16. 16 After stir-frying for a while, turn to low heat, pour in the sauce and stir-fry evenly

    

17. 17 Pour in peanuts

    

18. 18 Stir well and then turn off the heat and pour in a little sesame oil

    

19. 19 Stir well, then serve on a plate and enjoy