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Title: Kun Pao Shrimp
Categories: Chinese Seafood Main
Yield: 6 Servings
| 12 | Jumbo shrimp | |
| 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. Preheat 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 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
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