Peeled and fried shrimp Kung Pao style

Ingredients for 2 servings:

• 150 g shrimp(s), raw, peeled, without tail, approx. 20 cm, frozen
• 1 egg white, size S
• 1 pinch(s) chicken stock powder
• 1 ½ tbsp cornstarch
• 1 pinch(s) Szechuan pepper, freshly ground
• 1 ½ liters of frying oil
• 15 g Pepper, red, long, medium to hot, dried
• 40 g onion(s), red, small
• 10 g garlic clove(s)
• 10 g ginger
• 6 m.-sized allspice berries
• 2 tbsp sunflower oil
• 1 tbsp sesame oil, light
• 1 tsp soy sauce
• 1 tbsp rice wine (Shaoxing)
• 1 tsp, levelled sugar, fine
• 1 tsp lemon juice, freshly squeezed
• 1 tsp oyster sauce
• ½ tsp tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• 1 tbsp sesame oil, dark
• 2 peppers, red, long, mild, for garnishing

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 56 minutes

A spicy appetizer or side dish from Szechuan cuisine, China.

Score the backs of the thawed shrimp with a knife and remove any gray-brown intestines. Cut crosswise into 3 roughly equal pieces. Mix the egg whites with the remaining marinade ingredients until smooth and marinate the shrimp pieces for 30 minutes. Cut the dried peppers crosswise into approximately 2 cm long pieces using scissors. Peel and finely chop the onions, garlic cloves, and ginger. Crush the allspice berries with a mortar and pestle. Mix all the spice ingredients in a small bowl until smooth. To garnish, remove the bottom third of the two washed peppers and cut them diagonally into thin strands. Use to garnish. Make a lengthwise cut in the top part to the right and left of the dividing walls up to about 1 cm from the stem, then cut free from the dividing walls. Cut the remaining wide strips into thirds lengthwise and let the peppers bloom in cold water. Heat the frying oil to 180 degrees. Drop the shrimp pieces, one at a time with their adhering marinade, into the hot oil. Deep-fry until completely white. Remove immediately from the oil, drain well, and keep warm. Finally, add the remaining marinade and fry until light brown. Use with the prawns. Heat the sunflower oil in a wok until very hot. Add the dry chili peppers and stir-fry until blackened. Then add the light sesame oil, onion, garlic cloves, ginger, and allspice berries and stir-fry for 1 minute. Deglaze with the spices and simmer for 1 minute over moderate heat, stirring. Then stir in the prawn pieces and serve immediately. Divide the stir-fry mixture between two serving bowls, garnish, serve, and enjoy.