Kung Pao Shrimp
This kung pao shrimp is everything you crave in one bowl—spicy, savory, sour, and sweet! With tender, juicy shrimp, crisp bell peppers, and a kick from the chilies, all tossed in a rich and flavorful kung pao sauce. Best part? It’s ready to devour in just 20 minutes!
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons oil
- 1 inch (2.5cm) ginger (peeled and thinly sliced)
- 1/4 onion (quartered)
- 1/2 green bell pepper (cut into pieces)
- 10 mini dried red chilies (or 5 regular-sized dried chilies)
- 10-12 oz (280g-350g) big shrimp (shelled, peeled and deveined)
- 1/4 cup roasted peanuts
- 3 stalks scallions (use the white parts only)
- 2 tablespoons soy sauce
- 2 tablespoons sweet soy sauce (ABC Kecap Manis)
- 1/2 teaspoon cornstarch
- 4 tablespoons water
- 1/2 teaspoon sesame oil
- 3 dashes white pepper
- 1/2 teaspoon Chinese black vinegar (rice vinegar or apple cider vinegar)
- 1/2 teaspoon sugar
Instructions
- 1
Mix the kung pao sauce ingredients and set aside.
- 2
Heat a wok and add the cooking oil until it’s very hot. Add the ginger and stir quickly. Then add the onion, green bell pepper, and dried red chilies. Stir-fry until the chilies release their spicy aroma. Add the shrimp and roasted peanuts, continuing to stir.
- 3
When the shrimp are nearly cooked, add the kung pao sauce to the wok and stir until the sauce thickens. Add the chopped scallions, give a few quick stirs, then dish out and serve hot.