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Kung Pao Shrimp
You can put kung pao sauce on almost any protein, but the one of the most satisfying canvases is kung pao shrimp. Get Jing Gao’s recipe for the Sichuan dish.
👥 4 Servings👤 Jing Gao📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●frying pan
- ●pan
📝 Preparation Steps
1
Make the Kungpao Sauce
2
In a small bowl, mix all sauce ingredients together until well-combined. Transfer to an airtight container and store in the refrigerator for up to 2 weeks. When ready to use, make sure to mix well again before cooking.
3
Make the Kungpao Shrimp
4
In a wok or frying pan over high heat, add the oil and heat until smoking. Add the chiles and Sichuan pepper and fry quickly so they don’t burn, 10 to ⏱️ 20 seconds. Add the ginger, garlic, and scallions and fry until fragrant. Add the celery and shrimp and flash-fry for about ⏱️ 3 minutes, until the shrimp start to turn pink.
5
Pour in the sauce, stirring to make sure it coats all the ingredients evenly for ⏱️ 1 minute. The sauce will thicken as soon as it hits the heat, so move quickly here. Stir in the cashews at the very end before transferring to a serving platter.
6
Garnish with the microgreens (if using) and serve immediately with rice.
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