Focused recipe
Kung Pao Shrimp
Kung Pao Shrimp is a spicy Chinese shrimp dish made from prawns or medium size shrimps. This dish is similar to the famed Kung Pao Chicken although some cooking procedure varies. The Kung Pao sauce gives life and flavor to this dish. Ingredients such as soy sauce, vinegar, sesame oil, cornstarch, sugar, and water are necessary for you to be able to make your own homemade Kung Pao sauce.
Cuisine not specified Updated 3/2/2010
Ingredients
Measured from the catalog payload.
- 1 lb shrimp cleaned and head removed
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- 2 ounces roasted peanut
- 10 pieces dried chili
- 1 onion quartered
- 1/4 cup green onion cut in half inch length
- 4 tablespoons soy sauce
- 1 teaspoon cornstarch
- 4 tablespoons water
- 1/2 teaspoon sesame oil
- 1/2 teaspoon rice vinegar
- 1 teaspoon sugar
- 3 tablespoons cooking oil
Instructions
9 cooking steps
- Make the Kung Pao sauce by first diluting the cornstarch in 4 tbsp water then combine soy sauce, rice vinegar, sugar, sesame oil, and the diluted cornstarch. Mix well then set aside.
- Heat a wok then pour-in cooking oil.
- When the oil is hot enough, add-in the garlic and ginger then stir fry until the color turns medium brown. The aroma should indicate that the next ingredients need to be added.
- Put-in the dried chilies, bell pepper, and onion and stir fry for 2 to 5 minutes or until the vegetables are done.
- Add the peanuts and stir-fry for a minute.
- Put-in the shrimp and cook for 2 minutes.
- Pour-in the Kung Pao sauce and stir. Make sure that all the ingredients are coated with sauce.
- Add the green onions, turn off the heat, and transfer to a serving plate.
- Serve hot. Share and enjoy!
Catalog details
Useful for browsing and sync.
Shrimp No tags Public recipe Revision 1