Recipe - Kun Pao Shrimp

12 Jumbo shrimp
Batter
1 qt Corn oil; approx.
6 Dry red peppers
1 teaspoon Finely chopped garlic
2 tablespoon Chopped green onions
2 tablespoon Soy sauce
1 One half tablespoon Vinegar
2 tablespoon (level) sugar
1 teaspoon Sesame oil

BATTER
1 cup Flour
One half cup Cornstarch
1 Egg
One half 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 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:

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.

YEN CHING

SOUTH BRENTWOOD,ST. LOUIS

BEVERAGE: GREEN TEA

From the Micro Cookbook Collection of Chinese Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.