The flavor type of Kung Pao shrimp balls is a pasty and spicy lychee flavor, and the lychee flavor type, as the name suggests, is sweet and sour to eat. The smooth and elastic shrimp balls are wrapped in a sweet and sour kung pao juice coat, which tastes sweet at first, then slightly sour, slightly peppery, salty and fresh, and a little numb. And the crispy cashew nuts, which go with the shrimp balls are simply amazing
——Kung Pao Shrimp Balls——
【Ingredients】
Ingredients: 250 grams of fresh shrimp,
Excipients: 60 grams of cashew nuts, more than a dozen bell peppers,
Seasoning: 20 Sichuan peppercorns, 20 grams of green onions, 5 slices of ginger, 30 grams of sugar, 35 grams of balsamic vinegar, 3 grams of salt, 1 teaspoon starch
【Directions】
Step 1: Prepare the ingredients, peel the shell of the shrimp for later use, slice the ginger and cut the green onion into small sections, soak the bell pepper in water, soak it so that it is not easy to paste when stir-frying, and then remove the floating dust on the surface of the bell pepper. (If you like spicy food, you can put the bell pepper all two)
Step 2: Remove the shrimp line from the back of the fresh shrimp, put the shrimp with the shrimp line removed into a bowl, add a little salt, fully grasp and marinate for a few minutes to let the shrimp taste.
Step 3: When marinating the shrimp, mix a bowl of sauce, take a bowl and put 30 grams of sugar, 35 grams of balsamic vinegar and 2 grams of salt. The ratio of sugar to vinegar is very important, and the ratio of 1:1.2 is preferable. Add a spoonful of cornstarch and mix well to form a sauce for later use. (Kung Pao juice should be adjusted in advance, and the time for stir-frying quickly is about the same to prevent being in a hurry halfway through, and it is also very important that you must stir well to dissolve the sugar).
Step 4: After the preparations are done, fry the cashew nuts first, put oil in the pot, put the cold oil into the cashew nuts and fry them slowly over low heat. Fry until the cashew nuts are slightly yellow, remove and set aside. Be sure to keep the fire low and keep shoveling to avoid exploding.
Step 5: Evenly dip the marinated shrimp with a thin layer of dry starch, shake off the excess starch, and dip it on the open back. Put oil in a pan, the oil temperature is 50% hot, put in the shrimp balls dipped in dry starch and fry until the shell is slightly hard and remove for later use. (It is best to put the starched shrimp into the pan one by one and fry them, do not fry too much in order to avoid sticking, do not rush to turn them when they are just put into the pot, and gently push the shrimp balls to prevent the surface starch from being removed after frying and setting).
Step 6: Leave a little base oil in the pot, put in the peppercorns and stir over low heat to bring out the fragrance, remove the discolored peppercorns, and then put in the ginger slices, bell peppers, and green onions to simmer over low heat. (Sichuan peppercorns must be fished out after the fragrance is fried, otherwise it will taste bitter in the mouth, and the finished product will not look good with small black spots).
Step 7: Put in the fried shrimp balls and stir-fry them quickly, pour in the shrimp balls and cook them quickly into a bowl, switch to stir-fry over high heat and stir-fry again quickly until the sauce is thick.
Step 8: Add the fried cashew nuts, stir-fry again, and the soup is basically wrapped in the ingredients before turning off the heat and serving.
Served on the plate, the color is bright and ruddy, the shrimp balls are smooth and tender in the mouth, the taste is sweet and sour, salty, fresh and slightly spicy, and it is good to accompany the wine and family banquets.
Tips:
1. Cashew nuts are easy to fry paste, so they must be fried slowly in a pot with cold oil, and they can be fished out with a slight yellow, and the residual heat will make the cashew nuts crispy.
2. Cashew nuts must be put in last to maintain a crispy texture.