search
last read
- Ayam pelelah - roasted chicken with sambal
- Daging than Sawi Hijau Saus Tiram - beef with choy sum in oyster sauce
- Terik Daging - beef in a seasoned coconut milk sauce
- Iga Kambing Masak Santan - lamb chops with a thick creamy sauce
- Gado-Gado Betawi - mixed vegetables with peanut sauce
- Opor Manuk - chicken in spicy coconut milk sauce
- Suhongdou - fried beans
Kung Pao Shrimp - 宫保 虾仁 - fried shrimps in a spicy sauce
User Rating: 5 / 5
Kung Pao Shrimp - 宫保 虾仁
fried shrimps in a spicy sauce
Ingredients shrimp:
300 gr shrimp
1/2 tsp Shaoxing rice wine
1/8 tsp white pepper
1/2 tsp cornstarch
1/8 tsp of salt
Ingredients sauce:
1 tsp light soy sauce
1/2 tsp dark soy sauce
1 tbsp black rice vinegar
1 tsp Shaozing rice wine
1 tsp cornflour
1 tbsp of water
2 tsp palm sugar
1/8 tsp of salt
Other ingredients:
4 tbsp peanuts / cashew nuts
8 dried lomboks
1/8 tsp Sichuan pepper
3 cloves of garlic
3 cm jahe
4 spring onions
3 red lomboks
2 tbsp oil
Preparation:
Clean the shrimp. Half the dried lomboks and pitted them. Thinly slice the garlic and slice the jahe julienne. Chop the spring onions and the lomboks fine.
Mix the shrimps with the rice wine, the pepper, the maineza and the salt and let it stand for 15 minutes. In a bowl, mix the ingredients for the sauce.
In a pan, heat the oil and fry the dried lomboks, the Sichuan pepper, the garlic and the jahe for 2 minutes. Then add the shrimp, the spring onion and the lomboks and mix well. Fry until the shrimp change color. Then mix in the sauce.
Then mix in the peanuts and fry briefly until it is done. Serve.
fried shrimps in a spicy sauce
Ingredients shrimp:
300 gr shrimp
1/2 tsp Shaoxing rice wine
1/8 tsp white pepper
1/2 tsp cornstarch
1/8 tsp of salt
Ingredients sauce:
1 tsp light soy sauce
1/2 tsp dark soy sauce
1 tbsp black rice vinegar
1 tsp Shaozing rice wine
1 tsp cornflour
1 tbsp of water
2 tsp palm sugar
1/8 tsp of salt
Other ingredients:
4 tbsp peanuts / cashew nuts
8 dried lomboks
1/8 tsp Sichuan pepper
3 cloves of garlic
3 cm jahe
4 spring onions
3 red lomboks
2 tbsp oil
Preparation:
Clean the shrimp. Half the dried lomboks and pitted them. Thinly slice the garlic and slice the jahe julienne. Chop the spring onions and the lomboks fine.
Mix the shrimps with the rice wine, the pepper, the maineza and the salt and let it stand for 15 minutes. In a bowl, mix the ingredients for the sauce.
In a pan, heat the oil and fry the dried lomboks, the Sichuan pepper, the garlic and the jahe for 2 minutes. Then add the shrimp, the spring onion and the lomboks and mix well. Fry until the shrimp change color. Then mix in the sauce.
Then mix in the peanuts and fry briefly until it is done. Serve.
- Written by AsianCook
