RSS
Email
Twitter
Facebook
Spotlight
Kung Pao Shrimp (Kung Pao Prawn/宫保虾) Recipe
June 15th, 2009Recipes, 30-Minute Meals, Recipes, Chinese Recipes, Recipes40 CommentsIngredients:
12-15 big shrimps or prawns (peeled and deveined)
1/4 cup roasted peanuts
10 mini dried red chilies (use half if your dried chilies are regular or longer size)
1/4 onion (quartered)
1/2 green bell pepper
3 stalks scallions (use only the white part)
2 cloves garlic (finely chopped)
2 1/2 tablespoons oil
Kung Pao Sauce:
2 tablespoons soy sauce
2 tablespoons sweet soy sauce (Kecap Manis)
1/2 teaspoon starch
4 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper powder
1/2 teaspoon black vinegar
1/2 teaspoon sugar
Method:
Mix the Kung Pao sauce ingredients and set aside.
Heat up a wok and add the cooking oil until the oil is very hot. Add the chopped garlic and do a few quick stirs. Add onions, green peppers, and dried red chilies. Stir-fry until you smell the spicy aromas from the dried red chilies. Add in the prawns and roasted peanuts and keep stirring.
When the shrimps are half-cooked, add the Kung Pao sauce into the wok, keep stirring until the sauce thickens and the shrimps are cooked. Add the chopped scallions, do a quick stir, dish out and serve hot.
Get More Delicious Recipes Below:
Tamarind Prawn (Assam Prawn)
Tamarind prawn or assam prawn is a Malaysian-Nyonya recipe, one that I grew up eating as my late mother made a killer dish of assam prawn, or “assam heh/亚参虾” (in Hokkien dialect). While most Nyonya recipes call for long list of ingredients and tedious preparations, tamarind prawn (assam prawn) is surprisingly easy to make and takes only a few ingredients:…
Garlic Shrimp
Inspired by my recent trip to Hawaii, I made garlic shrimp today. It’s not quite the shrimp scampi I had, but it’s a close cousin done in Chinese style and without too much grease. Garlic and shrimp are two of my favorite ingredients and I love pairing them together whenever I feel like having a shrimp dish. Most people in…
Shrimp with Snow Peas Recipe
(Chinese recipes, prepare authentic Chinese food now!) I love shrimp, so much so that I eat shrimp almost every day–in my stir-fry’s, noodles, take-outs, fried rice, curries, etc. Shrimp is the easiest seafood to find and widely available. Plus, unlike common beliefs, they are not too expensive, if you know where to buy them. For me, the frozen 5 lb….
White Boiled Shrimp (白灼虾)
To many Chinese, one of the best ways to prepare live shrimp is to boil (白灼) as boiling retains the natural sweetness and freshness of the shrimp. All you need is a very simple soy dipping sauce and you are guaranteed to have a great meal. In many Cantonese-style restaurants here in the United States, whenever live shrimp is in…
Get New Updates by Email:
PREVIOUS POST: Dan Dan Noodles (Dan Dan Mian/担担面)
NEXT POST: Street Food in Chengdu, China (成都小吃)
Wonderful pictures… I want to taste your “kung pao shrimp”, it seems so delicious!
Dominique – yes, it was delicious, you should totally try.
This is fantastic! I’m sure this shrimp version tastes as awesome as the chicken…I will be trying this recipe as soon as I get some black vinegar (have been meaning to buy — love its taste) and kecap manis!
Joey – yes, I love black vinegar, it really opens up your appetite. ;)
I have made with chicken, I am sure going to make with shrimps too.
This one looks so so yumm.
It is my hubby’s b’day end of june and he as askes me to do a asian menu and am planning to do you yakitori balls and i think i will do this one too.
Great that you love my recipes and your husband loves them, too.
This looks fantastic! I love Kung Pao chicken, shrimp, and tofu. Can’t wait to try this.
I think Kung Pao tofu is such a great idea. Gotta try it.
This is a true classic and wonderful dish! The prawns look juicy!!
Prawns are always juicy. ;)
I made your crawfish recipe the other day and it was soooo good! Kung Pao looks pretty good.
Maya – great that you love the crawfish recipe! :)
I like Kung Pao! Great idea with prawns =D
Yes, prawns are great but you can try with squid and cuttlefish, too.
Looks fantastic, as always!
Thanks Ninette. :)
Mouth-watering, makes me want to dig in right now. But unfortunately, it’s just a pic. Id o agree that this recipe would also work using squid(I’ve tried it in a restaurant before), but being more of a shrimp fan, I think your use of prawns or shrimps here would really taste better.
Yes, kung pao squid is delicious. I like it, too. :)
Looks great! I love Kung Pao, but I thought it should have some sichuan peppers
Alex – I did it without sichuan peppers because in my honest opinion, they don’t go as well with seafood. :)
That shrimp kung pao looks so tasty!
I love your original chicken kung pao recipe and did it many times with prawns after reading your suggestion at the end of the original recipe. I’m now very intrigued by your authentic Sichuan Kung Pao Chicken experience and your plan to revise your recipe. Any head-ups on what to change to make it more authentic?
Keep up the great work!!!
I definitely want to make this at home, I’ve only had it in restaurants. Your photo is gorgeous.
And this is the third post with kecap manis I’ve seen today. It is on my shopping list!
LL
Lori Lynn – kecap manis is awesome! You should have a bottle in your pantry. :)
Tried this last night. It was superb. I had to add a little more cornstarch though to thicken. Fantastic recipe.
Great that you love my kung pao shrimp recipe. :)
One question though. The sauce for this is different than your recipe for Kun Pao Chicken. Is there a reason or can the shrimp in this recipe just be substituted by chicken?
You should follow my Kung Pao chicken recipe for chicken. The recipe is not the same because of the quantity of the chicken vs. shrimp, also, the presentation is slightly different. For example: no bell pepper and onions in the chicken version.
hi, i live in dubai, where unfortunately, i could not find sweet soy sauce for love or money! haha! can you suggest an alternative? i am desperate to try your kung pao prawns
Hi Che, you can just use regular dark soy sauce and add sugar to it.
You can buy Kecap Manis in waitrose & spinneys – now if you were looking for mirin – that would be a difficult task in dubai – i have spent a lot of dollars and time searching – Where is the Mizkan supplier in Dubai :(
Actually, for sweet soy sauce…I never knew Malaysians even had it! Personally I use Kicap ABC from Indonesia and it’s widely sold overseas too…have been able to get it in the UK, US and Australia so far…
Try asking your Asian shop in Dubai =)
Pingback:阿中盛宴! « Tortfeeder
I just whipped up this dish minutes ago for dinner and it was delish! Your recipes are always a treat to look at and in my experience, come through with flying colour when made at home. Thanks for running this amazing site! – Nabila from Toronto
It was delicious!!! I feel like I am in heaven entering Your site. Now I can make culinary travels at home :-)
I have a few silly questions (I’m a terrible cook, but I want to make this for my boyfriend)….
Do you make this with cooked, raw, or frozen shrimp?
How do you know when the shrimp is “half-cooked”? (On that note, how long does it take for them to fully cook?)
And finally, what temperature do I set the wok on?
Thanks in advance!!!
I just made your Kung Pao Shrimp with XL Jumbo Shrimp and it was delicious!! Amazingly simple to make too! I ordered your book from Amazon and it came in the mail. Made my day =)
Made this tonight and it was really good but didn’t get that dark color like your pic or when you get at a restaurant. I went to our asian store and followed the recipe exactly. I added cornstarch to thicken. Any other suggestions?
Did you use sweet soy sauce, which is very dark in color? If so, 1 tablespoons and 2 tablespoons soy sauce will make it dark.
Great taste.I used to cook little chinese style food on week ends .After few try of your receipe my friends are really enjoying it .
thanks and keep it up .Tonight is KUNG PAO fish.