Kung Pao Shrimp
繁體中文

Ingredients
Shrimp (shelled/deveined) 1 lb (450g)
Basic Marinade (light)1 portion
Cooking oil2+1 Tbs
Kung Pao sauce1 portion
宮保蝦仁圖片

Instructions
1.Rinse the shrimp and make sure that all the mucus on the body is gone. Thoroughly dry the shrimp with paper towels.
2.Marinate the shrimp with the Basic Marinade (Light) in the fridge for 15 minutes.
3.Prepare the Kung Pao Sauce.
4.Place 2 tbs. of oil and shrimp in a heated non-stick pan; sauté over high heat until the shrimp is 70% done. Set the shrimp aside.
5.Add part A from the Kung Pao Sauce to the same pan; sauté until the chili peppers turn black. Pour in part B from the Kun Pao Sauce and bring the sauce to a boil. Mix in the shrimp and quickly stir until the shrimp is cooked through. Serve immediately.



宮保蝦仁
ENGLISH

材料
蝦仁 (去泥腸)1 磅 (450克)
基本醃料(淡)1 份
食用油2+1 大匙
宮保醬汁1 份
宮保蝦仁圖片

做法
1.蝦用水沖洗﹐確定所有的黏液都沖洗掉。用紙巾將蝦擦得非常乾這樣炒的蝦才會脆。
2.蝦仁用基本醃料(淡)在冰箱內醃15分鐘﹐讓水份收乾。
3.準備宮保醬汁。
4.不沾鍋燒熱後加入2大匙油和蝦仁，用大火炒到蝦仁開始變白約7分熟。盛出蝦仁備用。
5.原鍋加入宮保醬汁A料爆香到乾辣椒變黑後倒入宮保醬汁B料。等醬汁煮滾後加入蝦仁快速翻炒至蝦仁全熟，立即離鍋並趁熱食用。





最後更新 (Last Update): 05/16/2021
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