Versatile:
Authentic Chengdu flavor, featuring a balance of spiciness, saltiness, sweetness, and acidity. It has a rich, spicy taste.
Kung Pao Shrimp Balls
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Numbing flavor:
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Spicy flavor:
Versatile:
Based on local market preferences, this dish can be adapted to make variations like Kung Pao Chicken and Kung Pao Rabbit.
Product Involved
cooking steps
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Main Ingredients & Seasoning
Kung Pao Chicken Seasoning
(1 bag)62g
Shelled shrimps
200g
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Accessory Ingredients
Dried chili sections
10g
Sichuan peppercorn
5g
Marinade packet (1)
10g
Each of ginger and garlic slices
Each 10g
Leek onion sections
30g
Fried peanuts
60g
Salad oil
20g
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Preparation of Ingredients
1
Remove shelled shrimp veins, split the back, marinate them, and leek onions sections.2
Slice ginger and garlic into pieces.
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Cooking Steps
1
Put an appropriate amount of oil in the pot, and when the oil reaches 60% heat, about 180 degrees, add shelled shrimps and briefly fry them for later use.
2
Put 20g salad oil in a pot, add Sichuan peppercorns and dried chili sections, and fry until fragrant and glazing. Add ginger, garlic slices and leek onion sections.
3
Stir fry until browned and fragrant, add shrimp balls, Kung Pao Chicken Seasoning, and stir-fry until glazing and aromatic.
4
Finally, add the fried peanuts, stir to combine, and serve on a plate.
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