Kung Pao Shrimp Balls

Overview

How to cook Kung Pao Shrimp Balls at home

Tags

• hot dishes
• chinese banquet
• balsamic vinegar
• cooking wine
• dried red chili pepper
• dry starch
• egg white
• fresh shrimp
• garlic
• light soy sauce
• old soy sauce
• onion white
• white sugar
• cashew nuts
• ginger
• pepper
• peppercorns
• salt

Ingredients

Steps

1. 1 Peel and devein the shrimp, make a slit on the back, and drain the water with a kitchen towel.

   

2. 2 Add a little salt, pepper, cooking wine, egg white, and dry starch and mix well.

   

3. 3 Mix all the ingredients for Kung Pao juice and stir well to form Kung Pao juice. Set aside.

   

4. 4 Chop ginger and garlic, cut dry red pepper into sections, and cut green onion into small sections.

   

5. 5 Pour a little oil into the pot, add cashews and fry over low heat until crispy, then set aside.

   

6. 6 Pour an appropriate amount of oil into the wok, add the shrimp and fry until it changes color, then set aside.

   

7. 7 Leave the oil in the pot, add dry red pepper and peppercorns and stir-fry over low heat until fragrant. Add minced ginger and garlic and stir-fry until fragrant.

   

8. 8 Pour in the prepared kung pao sauce and stir-fry over high heat until thickened.

   

9. 9 Add the shrimp balls and stir-fry evenly.

   

10. 10 Finally add cashew nuts and scallions and stir-fry evenly.

    

11. 11 Finished product

    

12. 12 Finished product

    

13. 13 Finished product

    

14. 14 Finished product.