Kung Pao Shrimp recipe that is super easy to make at home, less than 30 minutes but much better and healthier than Kung Pao Shrimp takeout from restaurants.
Originally published in May 18, 2009. Updated with new photos.
Whenever I am lazy to cook lunch and decide to order a Chinese takeout or to go, I always get Kung Pao Shrimp. Kung Pao Shrimp is my favorite lunch special item on Chinese restaurant menu, I just love the wonderful taste of the dish and the fresh, bouncy, and succulent shrimp, which goes so well with steamed rice.
While I love Kung Pao Chicken, I prefer Kung Pao Shrimp because I love shrimp, and I think the flavor combination of kung pao sauce and shrimp work like a magic. It is no doubt that Kung Pao shrimp is a very popular shrimp entree in Chinese restaurants here in the US.
If you love Kung Pao as much as I do, you can pretty muchc Kung Pao anything you wish, at home. Some common options are: squid, scallop, or cuttlefish. Regardless of what you choose as your protein of choice, Chinese Kung Pao stir-fry is undeniably delicious and mouthwatering.
Shrimp is America’s favorite seafood item, so the next time you have some shrimp in your freezer, just try this absolutely delightful Kung Pao Shrimp recipe, which takes less than 30 minutes to make. Enjoy!
2 tablespoons oil
1-inch piece ginger, peeled and thinly sliced
1/4 onion, quartered
1/2 green bell pepper, cut into pieces
10 mini dried red chilies (use half of the quantity if your dried chilies are regular or longer size)
12-15 big shrimp, shelled, peeled and deveined
1/4 cup roasted peanuts
3 stalks scallions, use the white parts only
2 tablespoons soy sauce
2 tablespoons sweet soy sauce, for example: ABC Kecap Manis
1/2 teaspoon cornstarch
4 tablespoons water
1/2 teaspoon sesame oil
3 dashes white pepper
1/2 teaspoon Chinese black vinegar, rice vinegar or Apple cider vinegar
1/2 teaspoon sugar
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 ginger and do a few quick stirs. Add the onion, green pepper, and dried red chilies. Stir-fry until you smell the spicy aromas from the dried red chilies. Add in the shrimp and roasted peanuts and keep stirring.
When the shrimp are almost cooked, add the Kung Pao sauce into the wok, keep stirring until the sauce thickens. Add the chopped scallions, do a few quick stirs, dish out and serve hot.
Article printed from Rasa Malaysia: http://rasamalaysia.com
Copyright © 2015 Rasa Malaysia. All rights reserved.