Main Dishesclosetcooking
Shrimp Kung Pao
I had been seeing a lot a great looking Kung Pao recipes (such as here or here ) and I just had to try making it. I liked the fact that the recipes called for
👥 4 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 10 min🔥 Cook: 5 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
📝 Preparation Steps
1
Mix the shrimp, cornstarch, water, soy sauce, and rice wine in a plastic bag and let marinate for ⏱️ 10-20 minutes.
shrimp (peeled and deveined)1 poundcornstarch1 teaspoonwater1 teaspoonsoy sauce (gluten free for gluten free)2 teaspoonsdark soy sauce (gluten free for gluten free)1 teaspoonlight soy sauce (gluten free for gluten free)1 teaspoon
2
Heat the oil in a pan.
oil1 tablespoonsesame oil1 teaspoon
3
Add the red chilies and sichuan peppercorns and fry until fragrant, about a minute.
4
Add the shrimp and saute for a minute.
shrimp (peeled and deveined)1 pound
5
Add the white part of the green onions, garlic and ginger.
garlic (chopped)1 tablespoonginger (grated)1 tablespoon
6
Add the soy sauce, vinegar, sesame oil, chicken stock, sugar and corn starch and cook until the shrimp is cooked and the sauce thickens, a couple of minutes.
soy sauce (gluten free for gluten free)2 teaspoonsdark soy sauce (gluten free for gluten free)1 teaspoonlight soy sauce (gluten free for gluten free)1 teaspoonoil1 tablespoonsesame oil1 teaspoonchicken stock1 tablespoonsugar2 teaspoonscorn starch1 teaspoonshrimp (peeled and deveined)1 pound
7
Serve garnished with the peanuts and the green part of the green onions.
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