10mini dried red chiliesuse half of the quantity if your dried chilies are regular or longer size
12-15big shrimpshelled, peeled and deveined
1/4cuproasted peanuts
3stalks scallionsuse the white parts only
Kung Pao Sauce:
2tablespoonssoy sauce
2tablespoonssweet soy saucefor example: ABC Kecap Manis
1/2teaspooncornstarch
4tablespoonswater
1/2teaspoonsesame oil
3dashes white pepper
1/2teaspoonChinese
Instructions
combine the Kung Pao sauce ingredients and put aside.
Heat up a cooking pan and add the vegetable oil till the oil is extremely hot. Add the ginger and do a number of fast stirs. Add the onion, sweet pepper, and dried red chilies. Stir-fry till you smell the spicy aromas from the dried red chilies. Add within the shrimp and cooked peanuts and keep stirring.
once the shrimp ar virtually parched, add the Kung Pao sauce into the cooking pan, keep stirring till the sauce thickens. Add the sliced scallions, do a number of fast stirs, dish out and serve hot.
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