PH
J
Jeanh
KUNG PAO SHRIMP
INGREDIENTS:
1/2 kl shrimps, cleaned and head removed
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1/2 cup roasted peanuts
10 pieces dried chilies
1 small onion, quartered
1/4 cup green onions; cut in half inch length
3 tablespoons cooking oil
Sauce:
4 tbsp soy sauce
1 teaspoon cornstarch
4 tablespoons water
1/2 teaspoon sesame oil
1/2 teaspoon rice vinegar
1 teaspoon sugar
PROCEDURE:
Make the Kung Pao sauce by first diluting the cornstarch in 4 tbsp water then combine soy sauce, rice vinegar, sugar, sesame oil, and the diluted cornstarch. Mix well then set aside.
Heat a wok then pour-in cooking oil.
When the oil is hot enough, add-in the garlic and ginger then stir fry until the color turns medium brown. The aroma should indicate that the next ingredients need to be added.
Put-in the dried chilies, bell pepper, and onion and stir fry for 2 to 5 minutes or until the vegetables are done.
Add the peanuts and stir-fry for a minute.
Put-in the shrimp and cook for 2 minutes.
Pour-in the Kung Pao sauce and stir. Make sure that all the ingredients are coated with sauce.
Add the green onions, turn off the heat, and transfer to a serving plate.
Serve hot.
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INGREDIENTS:
1/2 kl shrimps, cleaned and head removed
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1/2 cup roasted peanuts
10 pieces dried chilies
1 small onion, quartered
1/4 cup green onions; cut in half inch length
3 tablespoons cooking oil
Sauce:
4 tbsp soy sauce
1 teaspoon cornstarch
4 tablespoons water
1/2 teaspoon sesame oil
1/2 teaspoon rice vinegar
1 teaspoon sugar
PROCEDURE:
Make the Kung Pao sauce by first diluting the cornstarch in 4 tbsp water then combine soy sauce, rice vinegar, sugar, sesame oil, and the diluted cornstarch. Mix well then set aside.
Heat a wok then pour-in cooking oil.
When the oil is hot enough, add-in the garlic and ginger then stir fry until the color turns medium brown. The aroma should indicate that the next ingredients need to be added.
Put-in the dried chilies, bell pepper, and onion and stir fry for 2 to 5 minutes or until the vegetables are done.
Add the peanuts and stir-fry for a minute.
Put-in the shrimp and cook for 2 minutes.
Pour-in the Kung Pao sauce and stir. Make sure that all the ingredients are coated with sauce.
Add the green onions, turn off the heat, and transfer to a serving plate.
Serve hot.
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