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Kung Pao Shrimps
宮保蝦仁
材料:
1. 蝦仁200克
2. 花生30克
3. 醃料:
- 蛋白1個
- 太白粉1小匙
- 花椒粉1小匙
- 鹽1小匙
- 米酒1小匙
4. 宮保調味料:
- 乾辣椒(去籽)1小匙
- 花椒油1大匙
- 薑1小匙
- 蒜1小匙
- 辣豆瓣醬1.5大匙
- 醬油1小匙
- 花椒粉1/8小匙
- 米酒1小匙
5. 花椒粉1小匙
6. 白醋1/4小匙
作法:
💟1. 醃蝦仁:蝦仁洗淨後去腸泥背沙,對切不切斷,用紙巾吸乾水份。
加入蛋白和太白粉。再加酒、花椒粉和鹽巴抓醃約半小時。
💟2. 準備醬汁:醬油+米酒+辣豆瓣醬+太白粉+糖。
💟3. 蔥薑蒜洗淨後切成細末備用,蔥白蔥綠分開。
💟4. 將乾辣椒以2公分左右寬度剪段,將辣椒籽取出。
💟5. 鍋裡放花椒粒,以小火乾炒一下,炒至飄出花椒麻香。
💟6. 加入1.5倍的油爆香花椒粒及辣椒籽。
💟7. 用sifter瀝出炒鍋裡的花椒粒,
轉中火放入蝦仁炒2分鐘撈出備用。
💟8. 利用鍋裡餘油爆香薑末、蒜末及花椒油,
再放入辣椒段及蔥白炒香。
💟9. 加入蝦仁,再放入醬汁炒3分鐘。
💟10. 放花椒粉並拌入蔥綠丁與烤過的花生,
加一點鍋邊醋翻兩下約一分鐘即可起鍋。
Ingredients:
1. 200 g shrimps
2. 30 g peanuts
3. Marinade for Shrimps:
- 1 Egg White
- 1 tsp Cornstarch
- 1 tsp Chinese Prickly Ash(Szechuan pepper) Powder
- 1 tsp Salt
- 1 tsp Rice Wine
4. Kung Pao Sauce:
- 1 tsp Dry Chili (Remove the seeds)
- 1.5 Tbsp Chinese Prickly Ash(Szechuan pepper) Oil
- 1 tsp chopped ginger
- 1 tsp chopped garlic
- 1.5 Tbsp Chili Bean Paste
- 1 tsp Soy Sauce
- 1/8 tsp Chinese Prickly Ash(Szechuan pepper) Powder
- 1 tsp Rice Wine
5. 3 Green Onions
6. 1 tsp Chinese Prickly Ash(Szechuan pepper) Powder
7. 1/4 tsp Vinegar
Preparation:
💟1. Clean and devein the shrimp, cut in half lengthwise,
use a paper to soak-up the water.
Mix marinade ingredients and shrimp for 30 mins.
💟2. Mix Sauce.
💟3. Cut Green onions , and separate the green and white part.
💟4. Cut Dry Chili and remove the chili seeds.
💟5. Heat wok, add the Chinese Prickly Ash(Szechuan pepper).
💟6. Add 1.5 Tbsp oil and Chili seeds when smell it.
💟7. Use sifter to remove the Chinese Prickly Ash and chili seeds,
turn down the heat, add the marinated shrimp.
Cook for 3 min. Remove the shrimp from the wok.
💟8. Use the same wok , and add chopped ginger, chopped garlic,
Chinese Prickly Ash(Szechuan pepper) oil,
dry chili and white part of green onions.
💟9. Add shrimp and sauce, cook for 3 mins.
💟10. Turn down the heat, add green part of green onions,
then add vinegar around the top edge of wok.sauce,
Cook for 1 more minute and serve hot.
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