Kun pao shrimp b1

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Recipe by: marie-salome

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 JUMBO SHRIMP 2 tb (LEVEL) SUGAR
BATTER 1 ts SESAME OIL
1 qt CORN OIL, APPROX. BATTER
6 DRY RED PEPPERS 1 c FLOUR
1 ts FINELY CHOPPED GARLIC 1/2 c CORNSTARCH
2 tb CHOPPED GREEN ONIONS 1 EGG
2 tb SOY SAUCE 1/2 ts BAKING POWDER
1 1/2 tb VINEGAR

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