Shrimp Recipes

© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Kun Pao Shrimp

Servings: 6

12 jumbo shrimp
1 quart corn oil, approximately
6 dry red peppers
1 teaspoon finely chopped garlic
2 tablespoons chopped green onions
2 tablespoons soy sauce
1 ½ tablespoon vinegar
2 tablespoons sugar
1 teaspoon sesame oil

Batter:
1 cup flour
½ cup cornstarch
1 egg
½ teaspoon baking powder

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 inches of oil about 3 minutes. Preheat wok or frying pan. Put in 1 tablespoon 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.

Notes:

• Always preheat wok, then add oil. This prevents additional ingredients from sticking.
• For the batter, mix dry ingredients first, then gradually add 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.