Name: Kung Pao Shrimp Balls
Prep time: 10 min
Cook time: 10 min
Ingredients: 300 g Shrimp; 60 g Cashew nuts; Bell peppers; Zanthoxylum bungeanum; 30 g Scallion; ginger; 30 g Sugar; 30 g Balsamic vinegar; 4 g salt; starch

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Kung Pao Shrimp Balls

Kung Pao Shrimp Flavor is a spicy lychee flavor, which, as the name suggests, tastes sweet and sour. The prawn ball entrance is smooth and tender, and the taste is sweet, sour, salty, and slightly spicy. This food is good for wine and family dinners.

How to make Kung Pao Shrimp Balls

Step1

Ingredients: 250 grams of fresh shrimps, a dozen bell peppers, 60 grams of cashew nuts, 20 grains of peppercorns, 20 grams of scallion white, and an appropriate amount of ginger.

Ingredients

Step2

Slice the ginger and white onion. The bell peppers are soaked in clean water to make it difficult to paste when frying. Then, remove the floating dust on the surface of the bell peppers. (If you like to eat spicy, put all the bell peppers)

Slice the ginger and white onion.

Step3

Open the back of the fresh shrimp and go to the shrimp line.

Step4

Put the shrimps that have been removed from the shrimp line into a bowl, add a little salt and mix them thoroughly.

Put the shrimps that have been removed from the shrimp line into a bowl,

Step5

When pickling the shrimps, mix a bowl of gravy, put 30 grams of sugar in a bowl, 35 grams of balsamic vinegar, and 2 grams of salt

When pickling the shrimps,

Step6

Add a spoonful of corn starch and mix well to make the juice.

Step7

Put the oil in the pan, put the cold oil in the cashew nut and slowly fry. Be sure to keep the fire low and keep shoveling to avoid frying.

Put the oil in the pan,

Step8

Deep fry until the cashews are slightly yellowed and set aside.

Step9

The pickled shrimps are evenly coated with a thin layer of dry starch, and the open back is also coated to shake off the excess starch.

The pickled shrimps are evenly coated with a thin layer of dry starch

Step10

Put the oil in the pot, the oil temperature is 50% hot, add the dried starchy shrimp balls and fry them until the shell is slightly hard and remove.

Put the oil in the pot, the oil temperature is 50% hot

Step11

Leave a little base oil in the pot, put the peppercorns on the fire and simmer to bring out the aroma, and remove the discolored peppercorns.

Leave a little base oil in the pot,

Step12

Add ginger slices, bell pepper and spring onion and saute.

Step13

Add fried shrimp balls and stir fry quickly

Step14

Pour the prawn balls into a bowl and cook quickly into the bowl, then use stir-fry to stir-fry and stir-fry again until the sauce is thick.

Pour the prawn balls into a bowl and cook quickly into the bowl,

Step15

Add the fried cashew nuts and stir-fry again. The soup is basically wrapped in the ingredients to turn off the heat.

Add the fried cashew nuts and stir-fry again.

Step16

It was served well, served on a plate, sweet and sour, slightly spicy, and tasted like pepper. It was good for wine and family dinners. .

It was served well, served on a plate,

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