Kung Pao Shrimps

Kung Pao Shrimps
Dec 20, 2007 21:54
ICEBERG Points: Join Date: Sep 10, 2007 Status: offline	Materials: shrimps (304 grams), one shallot, ginger, garlic and Chinese prickly ash ( two tablespoons) and ten dry red pepper. Pickling materials: salt (1/3 tablespoon), cooking wine (2 tablespoons) and white pepper powder (1/5 tablespoon). Seasonings: edible oil (4 tablespoons), salt (1/2 tablespoon), white sugar (1/3 tablespoon), chicken powder (1/2 tablespoon), cooking wine (1tablespoon), sesame oil (1/2 tablespoon) and soybean sauce (1 tablespoon).

Dec 20, 2007 21:54

ICEBERG
Points:
Join Date: Sep 10, 2007
Status: offline

Materials: shrimps (304 grams), one shallot, ginger, garlic and Chinese prickly ash ( two tablespoons) and ten dry red pepper.

Pickling materials: salt (1/3 tablespoon), cooking wine (2 tablespoons) and white pepper powder (1/5 tablespoon).

Seasonings: edible oil (4 tablespoons), salt (1/2 tablespoon), white sugar (1/3 tablespoon), chicken powder (1/2 tablespoon), cooking wine (1tablespoon), sesame oil (1/2 tablespoon) and soybean sauce (1 tablespoon).

Dec 20, 2007 21:58	#1
ICEBERG Points: Join Date: Sep 10, 2007 Status: Offline	Step 1 Cut off shrimps' mustache and make a cut on the back of the shrimps ( easy to pickle them). Add 1/3 tablespoon salt, 2 tablespoons cooking wine and 1/5 tablespoon white pepper powder to mix them well in a bowl. Then pickle shrimps for 15 minutes.

Dec 20, 2007 22:00	#2
ICEBERG Points: Join Date: Sep 10, 2007 Status: Offline	Step 2 Cut the shallot into pieces and separate the stalk from leaves. Then slice the garlic and ginger.

Dec 20, 2007 22:02	#3
ICEBERG Points: Join Date: Sep 10, 2007 Status: Offline	Step 3 Pre-heat 3 tablespoons edible oil in the pan and stir-fry shrimps till their shells turn red. Then put them on a plate.

Dec 20, 2007 22:06	#4
ICEBERG Points: Join Date: Sep 10, 2007 Status: Offline	Step 4 Add another talblespoon of edible oil in the pan. When it turns heated, stir-fry Chinese prickly ash seeds and dry red pepper with gentle heat. Then add shallot's stalk pieces and garlic slices to stir-fry a second.

Dec 20, 2007 22:08	#5
ICEBERG Points: Join Date: Sep 10, 2007 Status: Offline	Step 5 Add 1/2 tablespoon salt, 1/3 tablespoon white sugar, 1/2 tablespoon chicken powder, 1 tablespoon cooking wine, 1/2 tablespoon sesame oil and 1 tablespoon soybean sauce and then add fried shrimps and shallot leaves in the pan to stir-fry for a second.

Dec 20, 2007 22:10	#6
ICEBERG Points: Join Date: Sep 10, 2007 Status: Offline	Do you wanna a try?

Dec 21, 2007 03:01	#7
DESTRUCKDOZ Points: Join Date: Sep 30, 2007 Status: Offline	That looks really good. Yet I am already getting an allergic reaction from seeing those shrimps (I have seafood allergies). Danny

Dec 21, 2007 10:40	#8
WESTNORWOODGAS Points: Join Date: Jun 22, 2007 Status: Offline	Yes I wanna try, seafood I eat it, he he Alan

Dec 22, 2007 03:19	#9
HEIDI Points: Join Date: May 9, 2006 Status: Offline	Looks delicious! Can you cook it, ICEBERG?

Dec 22, 2007 19:10	#10
SHESGOTTOBE Points: Join Date: Nov 23, 2007 Status: Offline	OMG! I am sitting here looking at those pics and then I realized I am drooling. ^_^" I love shrimps no matter how it's cooked. All I ever ate when I was in Beijing was shrimps and rice (steamed or fried). I would only eat at McDonald's if I can't find a good restaurant with crews who can understand me. ^_^"

Post a Reply to: Kung Pao Shrimps