Kun Pao Shrimp B1

Title: KUN PAO SHRIMP B1

Categories: Chinese, Fish, Main dish

Yield: 6 servings

12 Jumbo shrimp

1 qt Corn oil, approx.

6 Dry red peppers

1 ts Finely chopped garlic

2 tb Chopped green onions

2 tb Soy sauce

1 1/2 tb Vinegar

2 tb (level) sugar

1 ts Sesame oil

--BATTER--

1 c Flour

1/2 c Cornstarch

1 Egg

1/2 ts 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 in. of oil

3 minutes. Preheat wok or frying pan. Put in

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 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.

Temperature (s): HOT Effort: AVERAGE Time: 00:30

Occasion: HOLIDAY Source: YEN CHING Comments: SOUTH

BRENTWOOD, ST. LOUIS Comments: BEVERAGE: GREEN TEA --