Tiger Prawn Gongbao Style - Chef in Macau shares Recipe

Ingredients

• 500 g Raw Shrimp (peeled, deveined, minced)
• 2 tbsp All-Purpose Flour (for binding shrimp balls)
• 1 large Egg White (helps bind shrimp balls)
• 2 tbsp Soy Sauce (light soy sauce for marinating)
• 1 tbsp Shaoxing Wine (optional, adds depth)
• 1 tsp Cornstarch (for slurry at end)
• 1/2 cup Unsalted Peanuts (roasted, skins removed)
• 1 tsp Sichuan Peppercorns (lightly toasted)
• 8 pieces Dried Red Chilies (seeded, whole)
• 2 tbsp Chili Oil (spicy oil for flavor)
• 2 stalks Green Onion Stalks (cut into 2‑inch pieces)
• 2 cloves Garlic (minced)
• 1 tsp Ginger (minced fresh ginger)
• 2 tbsp Soy Sauce (for sauce) (light soy sauce)
• 1 tbsp Rice Vinegar (adds acidity)
• 1 tbsp Sugar (granulated)
• 1 tsp Sesame Oil (drizzled at end)
• 4 tbsp Peanut Oil (for cooking and roasting peanuts)
• to taste Salt

Instructions

1. Prepare Shrimp Balls

   Finely mince the shrimp, then combine with egg white, flour, soy sauce, Shaoxing wine, and a pinch of salt. Mix until a sticky paste forms, then shape into bite‑size balls (about 20). Let rest for 10 minutes to bind.

   Time: PT10M

2. Make Kung Pao Sauce

   In a small bowl whisk together light soy sauce, rice vinegar, sugar, and 2 tbsp water. Set aside.

   Time: PT2M

3. Toast Peanuts

   Heat 2 tbsp peanut oil in the wok over medium heat. Add the peanuts and stir‑cook until golden and fragrant, about 3 minutes. Transfer to a plate and set aside.

   Time: PT3M

   Temperature: medium

4. Poach Shrimp Balls in Oil

   Add the remaining 2 tbsp peanut oil to the wok and lower the heat. Gently slide the shrimp balls in, turning occasionally, until they turn opaque and are just cooked through, about 5 minutes. Remove with a slotted spoon and set aside on a plate.

   Time: PT5M

   Temperature: low

5. Fry Green Onion Pieces

   Add the green onion pieces to the wok and stir‑fry for 1 minute until slightly softened.

   Time: PT1M

   Temperature: medium

6. Aromatics – Chili & Sichuan Pepper

   Add the dried red chilies, toasted Sichuan peppercorns, and chili oil. Stir‑fry over low heat for 2 minutes until the chilies become fragrant but not burnt.

   Time: PT2M

   Temperature: low

7. Combine Shrimp Balls

   Return the cooked shrimp balls to the wok. Toss quickly to coat with the aromatics, about 1 minute.

   Time: PT1M

   Temperature: medium

8. Add Sauce and Finish

   Pour the prepared Kung Pao sauce over the shrimp balls, stir‑cook for 2 minutes until the sauce thickens and clings. Stir in the toasted peanuts and drizzle sesame oil. Give a final quick toss.

   Time: PT2M

   Temperature: medium

9. Plate and Serve

   Transfer the dish to a serving plate. Use a paper towel to wipe any stray oil from the rim of the plate. Serve immediately with steamed rice.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

15g

Fat

20g

Fiber

2g