Description
Discover delicious Kung Pao Shrimp recipes that are easy to make at home. Learn how to create this popular Chinese dish with a spicy kick!
Ingredients
- – 1 teaspoon (5 ml) neutral oil
- – 1 cup (240 g) raw peanuts (shelled, with or without the skin)
- – 1 pound (450 g) peeled and deveined large shrimp
- – 1 teaspoon (5 ml) neutral oil
- – 1 teaspoon (5 ml) beef-based cooking broth
- – 1/4 teaspoon (1.25 ml) salt
- – 1/8 teaspoon (0.6 ml) white pepper powder
- – 1/2 teaspoon (2.5 ml) cornstarch
- – 3 tablespoons (45 ml) water
- – 1 tablespoon (15 ml) rice vinegar
- – 1 tablespoon (15 ml) light soy sauce
- – 1 teaspoon (5 ml) sugar
- – 1 teaspoon (5 ml) cornstarch
- – 1/2 teaspoon (2.5 ml) Sichuan peppercorn powder
- – 1/2 teaspoon (2.5 ml) dark soy sauce
- – 3 tablespoons (45 ml) neutral oil
- – 3 cloves garlic (smashed and sliced)
- – 1 tablespoon (15 ml) ginger (minced)
- – 2-4 dried red chilies (de-seeded and chopped; these can be quite spicy, so adjust to your own taste)
- – 6 scallions (white parts only, cut into 1/2-inch/1cm pieces)
Instructions
- Warm up a wok on medium flame and pour in a teaspoon of oil. Toss in the peanuts and keep them moving continuously for 4-5 minutes to avoid burning. Switch off the heat and continue stirring for an additional minute, using the wok’s remaining heat. Set them aside to cool, as they will become crunchy once fully cooled. Alternatively, you can skip this step if using peanuts that are already roasted and unsalted.
- Slice a shallow cut along the back of each shrimp, being careful not to cut all the way through. In a bowl, combine the shrimp with oil, beef-based cooking broth, salt, and white pepper powder. Let them marinate for 15 minutes.
- Before cooking, incorporate the cornstarch with the shrimp mixture.
- In a separate medium-sized bowl, prepare the sauce by mixing together water, rice vinegar, light soy sauce, sugar, cornstarch, Sichuan peppercorn powder, and dark soy sauce.
- Raise the heat of the wok to high until it just begins to smoke. Pour in 2 tablespoons of oil, then add the shrimp (make sure to mix in the ½ teaspoon of cornstarch into the shrimp before cooking). Sear the shrimp quickly on both sides, and once they turn light pink, transfer them to a bowl and set aside.
- Lower the heat to a gentle setting. Add the remaining tablespoon of oil along with garlic, ginger, chilies, and scallions. Cook for 1-2 minutes until they release their aroma, keeping the heat low.
- Turn the heat back to high and reintroduce the shrimp to the wok. Stir-fry for 30 seconds. Give the pre-made sauce a quick stir (as the cornstarch tends to settle at the bottom) and pour it into the wok. Stir-fry for an additional minute, allowing the sauce to thicken rapidly. Add the peanuts and turn off the heat. Mix everything thoroughly and serve immediately!
Notes
- Consider using roasted and unsalted peanuts for added crunch and flavor.
- Marinate the shrimp for a minimum of 15 minutes to enhance the taste before cooking.
- Adjust the quantity of dried red chilies according to your spice preference for a milder or spicier dish.
