Kung Pao Shrimp
From elgourmand2 9 years ago
- 30 min. to make
- Serves 4
Was wondering down the aisle at Farmer Joe’s earlier today. The biggest and best stocked “Super Market” in Samoa. I needed a few things and wanted some nuts to make this dish with. There in front of my eyes were 100g (3. Read more 5oz.) pkts. Of Pistachio nuts. First time ever, in Samoa. Crickey, $6.75 US for 100g? Couldn’t resist. Remember the last time my dad and I were in Athens, having coffee and rolls in the courtyard in front of the palace. A 100g paper bag of Pistachios, still warm from the roaster, was fifty cents and still warm Chestnuts were about 65 cents. Those were fresher and better than the ones I just paid $6.75 for. Still, lightly re-roasted and they’ll do. Kung Po Shrimp is a truly lovely dish. Decent size shrimp are VERY dear here so I subbed local lobster, cut into 1 X 2 inch (2.5 X 5 cm.) chunks. The taste is different but delightful. As you see, this dish is easy to make and a nice change from boiled beef and spuds. You may even be able to buy Kung Po sauce. See less
Ingredients
- • 1 pound large shrimp. shopping list
- • 2 Tbs. peanut or vegetable oil. shopping list
- • 8 to 10 dried red chilis, I use Bird’s Eye chilies and they work fine. shopping list
- • 3 scallions, white and green parts separated and thinly sliced. shopping list
- • 2 cloves garlic, minced. shopping list
- • 1 Tbs. minced or grated ginger. shopping list
- • ¼ cup unsalted dry-roasted peanuts or Pistachios, course chopped. shopping list
- Sauce: shopping list
- • 1 Tbs. Chinese black vinegar, or substitute good-quality balsamic vinegar shopping list
- • 2 tsp. Chinese rice wine or dry sherry shopping list
- • 2 tsp. soy sauce shopping list
- • 1 tsp. hoisin sauce shopping list
- • 1 tsp. sesame oil shopping list
- • 2 tsp. sugar shopping list
- • 1 tsp. cornstarch shopping list
- • 1 tsp. ground Sichuan pepper shopping list
How to make it
- 1. Peel and devein the shrimp. Blot the shrimp all around with paper towels to get rid of excess moisture.
- 2. Prepare the sauce: In a small bowl, combine the vinegar, rice wine, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper. Stir until the sugar and cornstarch is dissolved and set aside.
- 3. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the base. Add the chilis and stir-fry for about 30 seconds, until the chilis have just begun to blacken and the oil is slightly fragrant. Add the shrimp and stir-fry until mostly pink on the outside but not yet cooked through, about 1 to 2 minutes.
- 4. Add the scallion whites, garlic, and ginger, and stir-fry for 30 seconds. Pour in the sauce and mix to coat the other ingredients. Stir in the nuts and cook for another 1 to 2 minutes.
- 5. Transfer to a serving plate, sprinkle the scallion greens on top, and serve.
- Steamed rice (I use brown), sautéed mushrooms and pickled veggies go well.
People Who Like This Dish 4
- Ladybug_MrsJ Ottawa, Canada
- twill10 Cape Girardeau, MO
- mommyluvs2cook Santa Fe, TX
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
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