Kung Pao Shrimp Yen Ching

This Chinese main features SHRIMP 1 teaspoon SESAME OIL, CORN OIL, APPROX. BATTER:, RED PEPPERS 1 c FLOUR, FINELY CHOPPED GARLIC 1/2 c CORNSTARCH. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Frying, Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Beginner

Servings: 6

Calories: 2432.9

Description

This Chinese main features SHRIMP 1 teaspoon SESAME OIL, CORN OIL, APPROX. BATTER:, RED PEPPERS 1 c FLOUR, FINELY CHOPPED GARLIC 1/2 c CORNSTARCH. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

12 JUMBO SHRIMP
1 teaspoons SESAME OIL
1 quart CORN OIL, APPROX. BATTER:
6 DRY RED PEPPERS
1 cups FLOUR
1 teaspoons FINELY CHOPPED GARLIC
1/2 cups CORNSTARCH
2 tablespoons SOY SAUCE
1/2 teaspoons BAKING POWDER
1 1/2 tablespoons VINEGAR

Directions

1
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. Preheat 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
2
CHOPPED GREEN ONIONS 1 EGG

Nutrition Facts

Servings 6

Amount Per Serving
Calories 2432.9kcal

% Daily Value *
Total Fat 242.6g374%
Saturated Fat 31.5g158%
Cholesterol 456.0mg152%
Sodium 1368.5mg58%
Total Carbohydrate 12.6g5%
Dietary Fiber 4.0g16%
Sugars 7.3g
Protein 62.3g125%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: approx, baking, batter, chinese, ching, chopped, corn, cornstarch, finely, fish, flour, frying, garlic, kung, main, oil, pao, peppers, powder, red

Read it online: https://www.chefs-mate.com/recipe/kung-pao-shrimp-yen-ching/