Kung Pao Shrimp
Juicy shrimp with a bit of a spicy kick.
Servings: 4
Calories:
Ingredients
- 1 red bell pepper remove seeds & chopped
- 1 onion chopped
- ½ cup unsalted peanuts
- 4 garlic cloves minced
- 6-12 dried red chili peppers Sichuan
- 2-3 tbsp oil
- ¼-1 tsp ground Sichuan pepper optional but highly recommended to taste
Marinate
- 1 lb jumbo shrimp (with or without tail) peeled & deveined
- 1 tbsp shaoxing cooking wine or dry sherry
- 1 tsp cornstarch
Sauce
- ¼ cup water
- 2 tbsp soy sauce
- 1 tbsp shaoxing cooking wine or dry sherry
- 1 tbsp sugar
- 1 tbsp black vinegar
- 1 tsp cornstarch
Garnish with chopped green onions
Instructions
Marinate
- In a bowl: add shrimp, shaoxing cooking wine, cornstarch and mix. Cover and marinate for 10 minutes.
Sauce
- In a bowl: add cold water, cornstarch and mix until dissolved. Add the rest of the ingredients and mix. Set aside.
Stir Fry
- Heat the wok or pan to high. Add oil and wait for 1-2 minutes until hot. Add onions and garlic to the wok. Stir and cook for 1 minute. Add red bell peppers, peanuts, dried chilies peppers. Stir fry for 2-3 minutes or until fragrant.
- Add shrimp, ground Sichuan and cook (toss) for 1-2 minutes or until the shrimp is ~50% cooked. Lastly add the sauce mixture. Toss and mix thoroughly for 1-2 minutes. Remove the wok/pan from the heat.