Kung Pao shrimp - How to make quick and easy spicy Chinese stir-fry
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- เผยแพร่เมื่อ 13 พ.ค. 2024
- What is kung pao shrimp (宫保虾球)?
Kung pao shrimp is a traditional Chinese stir-fry dish popular around the world. It is a spin-off from Kung Pao chicken, the original dish how Kung Pao is prepared.
Kung pao shrimp is reinterpreted with endless versions outside China to suit local tastes. The authentic version uses plenty of Szechuan peppercorns, chilies, scallion, and peanuts. Kung pao shrimp from other countries are relatively less spicy and include more vegetables.
I will use a moderate amount of Szechuan peppercorns, dried chilies, some bell peppers and substitute the peanuts with cashews in this Kung Pao shrimp recipe.
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/kung-pao-s... )
Ingredients A
400g shrimp, weight after clean and shelled
1 tsp salt
1/4 tsp ground white pepper
1/2 egg white
2 tbsp cornstarch
1 tbsp vegetable oil
Ingredients B
2 tsp Szechuan peppercorns
4 cloves garlic, coarsely chopped
5 thinly sliced ginger
2 stalks of scallion, cut the white section into 1/4 inch length, and green section into 1-inch length
8 dried chilies
1/2 green bell pepper, cut into one-inch square
1/2 red bell pepper, cut into one-inch square
1 medium-size onion, cut into half-inch square
2 tbsp cashews
Ingredients C
1 tbsp light soy sauce
1/2 tsp dark soy sauce
1 tbsp Chinkiang vinegar
2 tsp sugar
1/4 tsp ground white pepper
1 tsp sesame oil
Ingredients D
2 tsp cornstarch
2 tbsp water
Oil for frying
Method:
Deep-fry the shrimp:
- Wash the shrimp, drain, and pat dry. Butterflying the shrimp and remove the black string down its back.
- Season with some salt and ground white pepper.
- Coat the shrimp with egg white, follow by adding cornstarch sufficiently until the shrimps start to stick together.
- Add the shrimp into hot oil in small batches. Let it stays undisturbed for 15 seconds, then stir and loosen the shrimps from each other.
- Once the shrimp start to turn from opaque to light pink, remove and drain the oil.
Stir-frying to finish the cooking:
- Heat some oil in the clean wok, toast the Szechuan peppercorns over low heat for one to two minutes. Discard the peppercorns.
- Saute the garlic, ginger, the white section of the scallion, and the dried chili in the peppercorn-flavored oil over low heat until aromatic.
- Add the onion to stir-fry until slightly translucent, then add the bell peppers and stir-fry over medium heat for half a minute.
- Pour the Kung Pau sauce (Ingredients C) into the wok. Give it a good mix.
- When they start to bubble, return the deep-fried shrimp to the wok.
- Mix water and cornstarch in ingredients D to form a slurry. Add it bit by bit to thicken the sauce.
- Add the green sections of the scallion.
- Once the sauce is thick enough, turn off the heat and add the toasted cashew. Dish out and serve.
#KungkPaoShrimp #宫保虾球 #KungBaoShrimp
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Great recipe yum
Nice 👍 watching from Sydney Australia
Wonderful so mouthwatering
U r simply amazing ! Thank u for ur recipes
Kung Poa is delicious 🦐
I like to throw in more vegetables myself as they are good for us as we age. I will put in Broccoli if I have some and chopped baby corn ears if I have them. 1 or 2 stalks of celery and a large diced carrot are my primaries. I will also use some green and red bell peppers to brighten the colors. When starting the vegetables I start with the chilies and once they begin to darken I then add the garlic, onion and ginger mix. Otherwise my recipe and yours are very true to each other. The only thing I have not been able to find are the Szechuan peppercorns. I usually limit myself to 3 dried chilies and I roll them between my fingers to extract the seeds. Until I learned to make this myself, Kung Pao was always my favorite at whatever Chinese restaurant I might find myself at. Now, I am able to enjoy it whenever I like and I find it's actually tastier than any of the restaurants I used to frequent. Chicken is my favorite, and I find that using 3 tenders is more pleasant than using thigh meat. I love the shrimp, but it's a bit pricey to have as often as the chicken. Thank you for sharing, next time I'll try using cashews. Happy cooking !!
I love this recipe! Looks sooooo good!!!!
Thank you so much for your great recipe videos. 👍🏻
It's a mouth watering dish and recipe. Thank you, Chef, for sharing.
The best version I have seen....can't wait have a go at this.
thank you for share your recipe chef.
Looks so good!
Very good recipe! I will try it
That looks delicious!! Thank you very much!
Look delicious..
Amazing and looks easy and yummy
Thank you. I will definitely try after purchasing the sauce ingredients.
Thank you!
I got to try this.
Yummmmy thanks taste of asia❤️
Best wishes...❤️
Thank you for sharing, Chef. I have always wanted to learn how to do KPC/S because I love both of them. But, now, I'm learning that Chinese food is not as intimidating, as I thought it was.
Delicious...! I wish you can demonstrate more cantonese dishes in the future...
Oh lecker! Shrimps sind super lecker! Das finde ich sehr gut!
I am from india jharkhand thank you so much for recipe i am very proud of chef God bless you
Thanks
Yum.
Thank you for sharing your yummy recipe, may I request an eggplant and tofu recipe, just like the one in Panda Express please. Thank you
Thanks for the recipe suggestions 😊
You are demystifying Asian cooking. This I will do and I’m heading to my local Chinese medicinal herb shop to get the ingredients to make the chicken soup from your earlier post. Finished the Tandoori chicken leftovers last night.
😋😋
😋
🤤
My wife and daughter cannot tolerate the heat of chilies, could I substitute Anaheim peppers for the dried chilies?
It should be fine and remove the pith and seeds to reduce the heat.
i cannot use WIne. What is the replacement or should i just leave it?
Please omit the wine. The difference is not very noticeable.
Bacana demais hein
Ummm I'm sorry requires less oil?? When your already using like 2 half cup of oil to deep fry??
Sure you can
No Oyster Sauce.??...surprising.
Kung Pao is Szechuan-style food that generally used oyster sauce sparingly compare to Cantonese food. However, there are different interpretations, and some include oyster sauce.
This is beautiful. Thank you so much for sharing your amazing recipe :)