Kung Pao Shrimp 宫保虾球gōng bǎo xiā qiú

Let's Play Dough

cover.JPG

The emphasis on flavour makes Sichuanese food a robust and confident cuisine. The Sichuan cuisine boasts 24 different types of ‘complex flavours’复合味. The Kung Pao taste (the sweet-sour-scorched chili flavour) is obviously the most beautiful one. The two spices (Szechuan Peppercorns and Dried Chillies) are sizzled in oil until the chillies are darkening. Throw in a bit of sweet and sour. And you have Kung Bao Flavour, a truly marvellous taste.

Serves 3-4,

  • 500g                            shrimp, peeled and deveined (this calls for about 1000g fresh shrimp)
  • 1 teaspoon                  salt
  • 1.5 tablespoons           Chinese cooking wine料酒
  • 1 teaspoon                  corn flour玉米淀粉
  • ½ cup (8 tablespoons) cooking oil
  • 3 tablespoons               Sichuan peppercorns四川花椒
  • 1.5 tablespoons           garlic, minced蒜末
  • 1 tablespoon                ginger, minced姜末
  • 10g                               dried red chili, roughly chopped干红辣椒
  •  60g                              leek (only white part), cut into small sections. Try to get 2 small-size of leek if possible. If not…

View original post 380 more words

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s