Title: Kun Pao Shrimp B1
Categories: Chinese Seafood
Yield: 6 Servings
| 12 | | JUMBO SHRIMP |
| | | BATTER |
| 1 | qt | CORN OIL, APPROX. |
| 6 | | DRY RED PEPPERS |
| 1 | ts | FINELY CHOPPED GARLIC |
| 2 | tb | CHOPPED GREEN ONIONS |
| 2 | tb | SOY SAUCE |
| 1 1/2 | tb | VINEGAR |
| 2 | tb | (LEVEL) SUGAR |
| 1 | ts | SESAME OIL |
| | | BATTER |
| 1 | c | FLOUR |
| 1/2 | c | CORNSTARCH |
| 1 | | EGG |
| 1/2 | ts | BAKING POWDER |
Peel and devein shrimp and dry thoroughly. Butterfly shrimp: split from
back but do not cut through. Dip shrimp in batter. Deep fry shrimp in 2 in.
of oil about 3 minutes. Pre- heat wok or frying pan.Put in 1 tbs. corn oil
and heat.Add peppers,garlic,onions,soy sauce, vinegar and sugar. Stir. Add
fried shrimp. Baste with sauce. Pour on sesame oil. Serve at once. Always
preheat wok, then add oil.This prevents additional ingredients from
sticking. BATTER: Mix dry ingredients. Gradually add 1.Mix dry
ingredients.2.Gradually add water water until mixture is consistency of
pancake batter. When preparing the shrimp, use green part of onion as well
as white.The green actually has more flavor. Temperature(s): HOT Effort:
AVERAGE Time: 00:30 Occasion: HOLIDAY Source: YEN CHING Comments: SOUTH
BRENTWOOD,ST. LOUIS Comments: BEVERAGE: GREEN TEA