Kun pao shrimp

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Recipe by: clementia

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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 Soy sauce
1 qt Corn oil, approx. 1 1/2 tb Vinegar
6 Dry red peppers 2 tb (level) sugar
1 ts Finely chopped garlic 1 ts Sesame oil
2 tb Chopped green onions

---------------------------BATTER--------------------------------
1 c Flour 1 Egg
1/2 c Cornstarch 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
Submitted By MICHELLE BRUCE On 03-24-95