Kung pao shrimp yen ching

6 servings

Ingredients

QuantityIngredient
- Yen Ching, St. Louis
12JUMBO SHRIMP
1quartCORN OIL, APPROX.
6DRY RED PEPPERS
1teaspoonFINELY CHOPPED GARLIC
2tablespoonsCHOPPED GREEN ONIONS
2tablespoonsSOY SAUCE
tablespoonVINEGAR
2tablespoons(LEVEL) SUGAR
1teaspoonSESAME OIL
BATTER:
1cupFLOUR
½cupCORNSTARCH
1EGG
½teaspoonBAKING POWDER

Directions

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 about 3 minutes. Preheat wok or frying pan.

Put in 1 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 1. Mix dry ingredients.

2. Gradually add water 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.