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Receta Shrimp, Kung Pao
by DCMH

Shrimp, Kung Pao
Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 1

Ingredientes

  • 8 1/4 lbs shrimp, P&D raw 21/25
  • 1 tsp iodized salt
  • 1 tsp ground white pepper
  • 8 1/4 oz egg whites
  • 8 1/3 Tbsp cornstarch (1)
  • 8 1/3 tsp oil, safflower (1)
  • 3 1/4 cups cornstarch (2)
  • 1 3/4 cups all purpose flour
  • 1 tsp baking soda
  • 1 1/4 qt water (1)
  • 4 1/3 Tbsp oil, safflower (2)
  • 8 1/3 Tbsp oil safflower (3)
  • 1 tsp red pepper
  • 2 1/3 Tbsp fresh garlic, minced
  • 5 each green pepper, 1" dice
  • 1 lb yellow peppers, 1 " dice
  • 1 1/4 cup soy sauce
  • 8 1/3 Tbsp vinegar, rice
  • 4 1/3 Tbsp white granulated sugar
  • 4 1/3 Tbsp dry sherry
  • 3 1/3 Tbsp cornstarch (3)
  • 3 1/3 Tbsp water (3)
  • 1 1/4 qt chopped peanuts
  • 8 1/4 oz green onions
  • 2 1/3 Tbsp oil, sesame

Direcciones

  1. Combine shrimp, salt, white pepper, egg whites, cornstarch (1), and safflower oil (1) in the order listed. Set aside.
  2. In a separate bowl, combine cornstarch (2), flour, baking soda in the order listed. Mix well. This batter should be the consistency of light cream. Set aside to rest.
  3. Combine the water (2), chicken base, soy sauce, rice vinegar, sugar, and sherry. Set aside.
  4. Heat the deep fryer to 325F. Remove the shrimp from the marinade and dip into the batter, a few at a time Drop the shrimp separately into the oil. Deep fry 1 1/2 to 2 minutes, until light golden brown. Remove and drain. Repeat until all the shrimp have been fried. Set aside and keep warm.
  5. Heat the safflower oil (3) until medium hot. Add the redd pepper, bell peppers, and stir fry for 30-45 seconds. Add the garlic and ginger, cook 30 seconds to aroma.
  6. Add the water chestnuts, water, and chicken-base mixtures and bring to a simmer.
  7. Combine the water (3) and cornstarch (2) to form a paster, add it to the simmering sauce and stir until thickened. Reduce the heat and cook until they are crispy and golden brown.
  8. Combine the shrimp, peanuts, green onions, and sesame oil into the sauce. Combine, bring to a simmer, then serve.