It is said to be a Chinese dish loved by people all over the world | How to make Kung Pao Shrimp Balls

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  1.Fresh prawns, remove heads and peel them , cut into not too small segments, put into a large bowl, add half an egg white, a teaspoon of white pepper, cooking wine, and marinate for a quarter of an hour.

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  2.Condiment photo.
  Cut the pineapple into small pieces and soak in salt water for a quarter of an hour.
  Cut the scallions into small pieces, chop the ginger and garlic cloves, and cut the salt and pepper into small pieces.Cut the dried chilies into small pieces and remove the seeds.

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  3. Make Kung Pao sauce.In an empty bowl, add light soy sauce, balsamic vinegar, sugar, sesame oil, salt, and a tablespoon of water.Stir to combine and set aside.

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  4.Take a wok and turn it on Heat the pan, pour in salad oil, then add Sichuan peppercorns, fry until the Sichuan peppercorns change color, turn off the heat, remove the Sichuan peppercorns, leaving only the Sichuan peppercorn oil.
  Now add the green onions, minced garlic and ginger, turn up the heat, stir-fry a little, add dried chili peppers and bell peppers, stir-fry a little, add the prawn segments, stir-fry quickly, add the prawns when they change color.Kung Pao juice.Turn the heat to medium and finally pour in the gravy.Turn off the heat when the soup thickens.

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  5.Plate and take some coriander Or garnish with mint leaves and serve.