Kung Pao Shrimp
From elgourmand2 8 years agoIngredients
- • 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
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