Kun pao shrimp
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Kun pao shrimp
  Shrimp    Seafood    Chinese  
Last updated 6/12/2012 12:46:30 AM. Recipe ID 6803. Report a problem with this recipe.
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      Title: Kun pao shrimp
 Categories: Seafood, Chinese
      Yield: 6 Servings
 
     12    JUMBO SHRIMP
           BATTER
      1 qt CORN OIL, APPROX.
      6    DRY RED PEPPERS
      1 ts FINELY CHOPPED GARLIC
      2 tb CHOPPED GREEN ONIONS
      2 tb SOY SAUCE
  1 1/2 tb VINEGAR
      2 tb (LEVEL) SUGAR
      1 ts SESAME OIL
           BATTER
      1 c  FLOUR
    1/2 c  CORNSTARCH
      1    EGG
    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. 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
 




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Recipe ID 6803 (Apr 03, 2005)

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