There is no technique involved in preparing the sauce. The key is to have a savory, acidic, and sweet taste, complete with the spiciness and numbness derived from the chili and Szechuan peppercorns. The ratio of these ingredients varies, although some cooks swear that they have a secret combination. Besides these main seasoning ingredients, a small amount of dark soy sauce gives a caramelized color, some sesame oil, and Shaoxing wine to accentuate the taste. The Kung Pao sauce comprises light soy sauce for the savory flavor, Chinkiang vinegar for acidity, and some sugar to balance the vinegar. Remove the shrimp and wash away the salt and baking soda.This process will alter the texture of the shrimp meat to become crunchy. Add 2 tsp of salt and 1 tsp of baking soda and soak them for ten minutes. Place the shrimp in a container fill with water just sufficiently to submerge them.You may also clean them in a container to save water but still need to change it a few times. After devein and remove the shell, place the shrimp under running water to wash thoroughly for ten minutes.
This method is essential when preparing shrimp dumplings ( Har Gow, a renowned Dim Sum) when a crunchy shrimp texture is necessary. It is a standard method to treat the shrimp, which will alter its meaty texture to become more crunchy. This step is optional if you prefer shrimp with a crunchy texture. They protect the shrimp from the direct heat of the oil and form a juicy internal with a crispy crust on the surface. The egg white and cornstarch is the classic coating for deep-frying in Chinese cuisine. Remove the shell is necessary to coat it with egg white and flour thoroughly. Coat the shrimp with egg white, follow by adding cornstarch sufficiently until the shrimps start to stick together.White pepper helps to cover the unwanted ‘fishy’ smell. Season with some salt and ground white pepper.The shrimp will splatter in the oil when deep-fried if it is too wet. Pat dry the shrimp with a kitchen paper towel or dry cloth.It is also easier to remove the black string (the digestive tract) down its back. The shrimp looks more appealing after deep-frying this way. Butterflying the shrimp by cutting them in half lengthways and flattening them out.Remove the head and shell but retain the tail for better presentation.Wash the shrimp with plenty of water to remove the dirt.You can purchase frozen, shelled shrimp to save time, although the flavor will not be the best. Kung Pao shrimp is best to prepare with medium-size shrimp. As an Amazon Associate, I earn from qualifying purchases. I may receive commissions for purchases made through links in this post. Please read my privacy policy for more info. Note: This post may contain affiliate links.
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