Kung Pao Shrimp

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Prep Time: 10 minutes

Cook Time: 3 minutes

Total Time: 13 minutes

Author: Wei @ Red House Spice

Serving Size: 2 servings

Kung Pao shrimp (宫保虾仁)

A stir-fry dish with pungent and fragrant flavour, Kung Pao shrimp is a classic Chinese dish not to miss and it’s very simple to prepare at home.

Ingredients

For the shrimp
300g / 10oz shrimps (preferably fresh), peeled and deveined
1/2 teaspoon Shaoxing rice wine
1 pinch white pepper
1/2 teaspoon corn starch
1 pinch salt
For the sauce
1 teaspoon light soy sauce
1/2 teaspoon dark soy sauce
1 tablespoon black rice vinegar
1 teaspoon Shaoxing rice wine
1 teaspoon corn starch
1 tablespoon water
2 teaspoon sugar
1 pinch salt
You also need
4 tablespoons peanuts (or cashew nuts)
2 tablespoons cooking oil
6-8 dried chilli, halved and deseeded
1 pinch Sichuan peppercorn (see note 1)
2 clove garlic, sliced
2 slice ginger, julienned
4 stalks spring onion, chopped
3 fresh chilli (optional), chopped

Instructions

Mix shrimp with rice wine, white pepper, corn starch and salt. Leave to marinate.
In a small bowl, mix all the ingredients for the sauce.
Roast peanuts (or cashew nuts) in an empty wok (or a deep frying pan) over medium low heat until lightly brown. Transfer out and set aside (see note 2).
Heat oil in the wok over a high heat. Fry dried chilli, Sichuan pepper, garlic and ginger until fragrant (do not burn!).
Stir in shrimp, spring onion and fresh chilli (if using). Pour in the sauce (stir well beforehand) as soon as the shrimp curls up and turns pink (see note 3).
Then add roasted peanuts (or cashew nuts). Give everything a quick stir before dishing out. Serve warm with plain rice.

Notes

  1. If unavailable, you may replace whole Sichuan peppercorn with ground Sichuan pepper. In this case, sprinkle along with roasted peanuts at the end of cooking process.
  2. In traditional versions of this dish, peanuts are deep fried . You may do so if you wish.
  3. It takes very little time to cook shrimp. To ensure the tenderness, please pay close attention to avoid overcooking.