Sichuan Kung Pao rejer 宫保虾仁

Haini

This Sichuan Kung Pao Shrimp is full of wonderful flavors. You can taste a crunchy and large bite of Shrimp with a savory, sweet, and spicy Kung Pao Sauce.

5 fra 1 stemme

Udskriv Fastgør opskrift Gemme

Forb. tid 10

Tilb. tid 15

Marinerer 30

Samlet tid 55

Ret Aftensmad

Køkken Kinesisk

Antal mennesker

Ingredienser

300 g large Tiger Shrimp, peeled and deveined, with tail shell on
50 g Peanuts
50 g Cashews
1 Spsk. Ingefær, skåret i skiver
4 large Garlic Cloves, sliced
3 Forårsløg, hakket
3 lange tørrede røde chilier, skåret i små stykker
1 tsk Sichuan peberkorn
2 Spsk. Majsstivelse
1 Spsk. Vegetabilsk Olie
2 kopper Vegetabilsk olie til stegning

Marinade

1/4 tsk Salt
1/4 tsk Sort peber
1/2 Spsk. Kinesisk madlavningsvin (Shaoxing risvin)
1 small Egg White
2 tsk Majsstivelse

Kung Pao-sauce

2 Spsk. Kinesisk madlavningsvin
1 Spsk. Lys sojasovs
1/2 tsk Mørk sojasovs
2 tsk Sukker
1 tsk Kinesisk Sort Eddike
1 tsk Majsstivelse
1/2 tsk Kyllingebouillon
1 tsk Sesamolie
2 Spsk. Vand

Sådan gør du

In a mixing bowl, mix together Shrimp, Salt, Black Pepper, and Chinese Cooking Wine. Then add in Egg White and Cornstarch. Mix well. Cover with plastic wrap and marinate in the fridge for 30 minutes.
Forbered Kung Pao-saucen. Bland kinesisk madlavningsvin, lys sojasauce, mørk sojasauce, sukker, sort eddike, majsstivelse, kyllingebouillon, sesamolie og vand i en skål. Sæt det til side.
After marination, add 2 tbsp of Cornstarch. Mix well thoroughly.
In a wok, add in Vegetable Oil, on medium-high heat. Add in the Shrimp one at a time. Fry until the Shrimp turns golden for 2-3 minutes. Drain and remove.
Do a second fry of the Shrimp for another 30 seconds to 1 minute on medium-high heat until golden brown. Drain and set aside.
With the remaining Oil, on low heat, fry the Peanuts and Cashews for about 3 minutes. Drain and set aside.
In a clean wok, add in 1 tbsp of Vegetable Oil, on medium-high heat. Add the Garlic and Ginger. Stir for about 15 seconds, then add in Sichuan Peppercorns and Dried Red Chilies. Continue to stir for another 15 seconds until fragrant.
Add in chopped Green Onions and the Kung Pao Sauce. Once the sauce starts bubbling, add in the fried Shrimp. Coat well with the sauce.
Add in Peanuts and Cashews. Mix everything well.
Garnish with some chopped Green Onions. Ready to enjoy!

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