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Ингредиенты
- 12 ounce fresh uncooked jumbo shrimp shelled and deveined Salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. groundnut/peanut oil
- 1/4 c. self-raising flour
- 2 Tbsp. cornstarch Cool water as needed
- 3 c. groundnut/peanut oil for deep-frying
- 1/2 sm red bell pepper cut into wedges
- 1/2 x green bell pepper cut into wedges
- 1 sm onion quartered
- 1 x dry chili pepper seeded and minced
- 1 lrg garlic clove finely sliced
- 2 tsp finely-sliced fresh ginger
- 2 Tbsp. sugar
- 2 Tbsp. white vinegar
- 2 Tbsp. light soy sauce
- 2 Tbsp. Shaoxing rice wine or possibly dry sherry
- 2 Tbsp. cornstarch mixed with
- 2 tsp cool water for thickening
Инструкции
- Wash the shrimp thoroughly under cool running water and pat dry with paper towels. Place the shrimp in a bowl, sprinkle with salt and pepper and the peanut oil and set aside to marinate while you prepare the other ingredients.
- Combine the self-raising flour and cornstarch. Sprinkle the mix over the shrimp and toss through to coat. Sprinkle on a little cool water to create a light batter, and mix quickly to combine.
- Heat a wok, add in the peanut oil and bring to a high heat till the oil is shimmering. Reduce the heat to moderate, and deep-fry the shrimp for 3 to 4 min, gently stirring with chopsticks to separate and cook proportionately. During the last few seconds of cooking, add in the bell peppers and onion and cook for about 5 seconds. Remove all of the ingredients with a strainer and set aside on a plate.
- Pour off most of the oil, leaving a good film of oil behind to coat the wok. Add in the chili, garlic and ginger and stir-fry for a few seconds; then add in all of the seasonings ingredients. Stir in the cornstarch thickening and cook till velvety.
- Return the shrimp and the vegetables to the wok, toss quickly in the sauce and serve immediately.
- This recipe yields 4 servings.
- Comments: An interesting movement, as far as food consumption is concerned, began during the Ching dynasty (1644-1911). Corporate organizations flourished, from the lowest levels (poor family groups) to the more powerful levels (merchants and officials), whose members lived in Beijing (Peking), far from their native places. In their own meeting places, they pooled their resources and could dine on their own regional foods, thus preserving local customs and tastes. In this way, the capital became a melting pot of many regional dishes which later became known as Imperial Cuisine.
- Kung Po Shrimp was probably one such dish, with characteristics closely allied to the cuisines of the eastern Provinces of Jiangsu (Kiangsu) and Zhejiang (Chekiang).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 4 servings | |
| Calories 205 | |
| Calories from Fat 15 | 7% |
| Total Fat 1.66g | 2% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 680mg | 28% |
| Potassium 288mg | 8% |
| Total Carbs 25.24g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 8.78g | 6% |
| Protein 19.11g | 31% |
