Chinese•gourmet

Kung Pao Shrimp (Kung Pao Prawn)

Kung Pao Shrimp developed from traditional Chinese kung Pao Chicken has a spicy yet slightly sweet taste.

Ingredients

Quantities are shown as originally provided.

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)
2 Chinese large scallion (, white part only or use the white part of scallions )
1/4 cup roasted peanuts or cashew
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. water
1 tsp. sugar
1 tbsp. light soy sauce
1/8 tsp. ground pepper
1/8 tsp. salt
1 tsp. cornstarch

1
Marinate the shrimp with light soy sauce, dark soy sauce, white pepper, salt and cornstarch. Set aside.
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
Stir the kung pao sauce first and then pour it. Let the sauce heat for around 10 seconds.
6
Add large scallions and toasted peanuts. Give everything a big stir fry and then serve immediately.