Kung Pao Shrimp Ball is a delicious dish. The main material is shrimp meat, and the auxiliary materials are starch, pepper, dried red pepper, egg white, onion, ginger slices and garlic slices. It belongs to one of Kung Pao dishes and is Sichuan cuisine.

raw material

Shrimp meat175g, vegetable oil 80g, red oil 2.5g, salt 2g, soy sauce 7ml, vinegar 5ml, monosodium glutamate 0.5g, starch10g, and pepper.

0.5g, dried red pepper 5g, sugar 8g, cooking wine10ml, egg white 5g, scallion10g, sliced ginger 8g, sliced garlic 6g and soup 50g.

method of work

1. Wash prawns, remove the head and shell, cut the center of the back with a knife, and remove the shrimp line.

2. Mix the processed shrimp with cooking wine, starch and a little salt, and marinate for a while.

3. Dried peppers are seeded and cut into small pieces, garlic is sliced, and onion and ginger are cut into small pieces for later use;

4. Mix salt, sugar, cooking wine, vinegar, starch, water and sesame oil to make seasoning juice for later use;

5. Heat the oil in the pot to 60% heat, stir-fry the dried chili and pepper to get the fragrance;

6. Add the shrimps and stir fry;

7. Stir-fry until the shrimp is cut off, add onion, ginger and garlic and stir fry quickly;

8. Add the sauce and stir well;

9. Finally, add almonds and mix well before taking out the pot.