Recipe for Kung Po Shrimp 
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Yield:
4
Ingredients:
Amount Ingredient
12 oz fresh uncooked jumbo shrimp shelled and deveined
Salt to taste
Freshly-ground black pepper to taste
1 tbl groundnut/peanut oil
1/4 cup self-raising flour
2 tbl cornstarch
Cold water as needed
3 cup groundnut/peanut oil for deep-frying
1/2 sm red bell pepper cut into wedges
1/2 x green bell pepper cut into wedges
1 sm onion quartered
1 x dried chili pepper seeded and chopped
1 lrg garlic clove finely sliced
2 tsp finely-sliced fresh ginger
----------------- FOR THE SEASONINGS ----------------
2 tbl sugar
2 tbl white vinegar
2 tbl light soy sauce
2 tbl Shaoxing rice wine or dry sherry
2 tbl cornstarch mixed with
Instructions:
Instructions: Wash the shrimp thoroughly under cold running water and pat dry with paper towels. Place the shrimp in a bowl, sprinkle with salt and pepper and the peanut oil and set aside to marinate while you prepare the other ingredients.

Combine the self-raising flour and cornstarch. Sprinkle the mixture over the shrimp and toss through to coat. Sprinkle on a little cold water to create a light batter, and mix quickly to combine.

Heat a wok, add the peanut oil and bring to a high heat until the oil is shimmering. Reduce the heat to moderate, and deep-fry the shrimp for 3 to 4 minutes, gently stirring with chopsticks to separate and cook evenly. During the last few seconds of cooking, add the bell peppers and onion and cook for about 5 seconds. Remove all of the ingredients with a strainer and set aside on a plate.

Pour off most of the oil, leaving a good film of oil behind to coat the wok. Add the chili, garlic and ginger and stir-fry for a few seconds; then add all of the seasonings ingredients. Stir in the cornstarch thickening and cook until velvety.

Return the shrimp and the vegetables to the wok, toss quickly in the sauce and serve immediately.

This recipe yields 4 servings.

Comments: An interesting movement, as far as food consumption is concerned, began during the Ching dynasty (1644-1911). Corporate organizations flourished, from the lowest levels (poor family groups) to the more powerful levels (merchants and officials), whose members lived in Beijing (Peking), far from their native places. In their own meeting places, they pooled their resources and could dine on their own regional foods, thus preserving local customs and tastes. In this way, the capital became a melting pot of many regional dishes that later became known as Imperial Cuisine.

Kung Po Shrimp was probably one such dish, with characteristics closely allied to the cuisines of the eastern Provinces of Jiangsu (Kiangsu) and Zhejiang (Chekiang).

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