Kung Pao Shrimp (Kung Pao Prawn)

Ingredients

• 300 g unshelled shrimp
• 3 tbsp. vegetable cooking oil
• 7-15 dried chili pepper
• 1 tsp Sichuan peppercorn
• 3 garlic cloves , chopped
• 1 thumb root ginger, chopped
• 1/2 green pepper , cut into small pieces
• 1/2 red bell pepper , cut into small pieces
• 2 Chinese large scallion , white part only
• 1/4 cup roasted peanuts or cashew

Stir-fry sauce

• 1/2 tbsp. dark soy sauce
• 1 tbsp. light soy sauce
• 1 tbsp. black vinegar
• 2 tsp. cornstarch
• 1 tsp. sesame oil
• 1/2 tsp. salt
• 2 tbsp. stock or water

Shrimp Marinating

• 1/2 tbsp. dark soy sauce
• 1 tbsp. light soy sauce
• 1/8 tsp. ground pepper
• 1 tsp. cornstarch

 

Instructions

1. Devein the shrimp and then cut a small line on the back of the shrimp (for better flavoring). And then marinate the shrimp with light soy sauce, dark soy sauce, white pepper and cornstarch. 

2. Mix all the ingredients for kung pao sauce in a small bowl.

3. Cut all the ingredients and break only 2-3 whole chili pepper into halves. If you want to reduce the hotness, use whole dried chili peppers only.

4. Heat oil in a pan and fry ginger, garlic, Sichuan peppercorn and dried chili pepper until aromatic. Then place the shrimp in. Fry for 20 seconds over high fire.

5. Place peppers and scallion. Continue frying until the peppers are slightly soft (around 20 seconds). Pour in Kung Pao sauce and place in the nuts. Mix well and transfer out immediately.

    

    

 

Recipe & Photo by https://www.chinasichuanfood.com/kung-pao-shrimp-kung-pao-prawn/#wprm-recipe-container-16875