Main ingredients: 300 grams of shrimp, cashew nuts 60 grams.

Accessories: 12 lantern pepper chili, 20 peppercorns, 30 grams of white onion, ginger, 30 grams of sugar, 30 grams of balsamic vinegar, 4 grams of salt, starch.

1, ginger slices, white onion cut into small pieces, lantern pepper with clean water soak.

2, fresh shrimp open back to the shrimp line.

3, go to the shrimp line shrimp into a bowl, add a little salt to fully grasp, marinate for a few minutes to let the shrimp taste.

4, take a bowl and put 30 grams of sugar, 35 grams of balsamic vinegar, 2 grams of salt, a spoonful of corn starch, mix well into the gravy.

5, put oil in the pot, cool oil into the cashews on low heat and slowly frying, frying until the cashews are slightly yellowed out standby.

6, marinated shrimp evenly coated with a thin layer of dry starch, open the back of the place should also be wrapped, shake off excess starch.

7, put the oil in the pot, the oil temperature of 50 percent hot, put in a good dry starch dipped shrimp balls deep-fried, until the shell is slightly hard to fish out and spare.

8, leave a little oil in the pan, put the pepper grains stirred over a small fire flavor, fish out the discolored pepper grains do not use.

9, put ginger, bell peppers, scallions, shrimp balls, fast pocket stir fry evenly. Then cook the bowl of gravy, switch to high heat and stir-fry until the gravy is thick.

10, add the fried cashew nuts stir fry evenly.

11, out of the pan on the plate, Kung Pao shrimp balls can be made complete.