Kung Pao Shrimp (宫爆虾球)
Authentic tasting kung pao shrimp featuring tender juicy shrimp cooked with a spicy, sweet, sour and savory sauce with crunchy pepper and peanuts. Colorful, satisfying, and bursting with well-balanced spiciness, it is the dish you need to whip up for dinner tonight! {Gluten-Free adaptable}To make the dish gluten-free, use rice vinegar instead of Chinkiang vinegar. Use dry sherry to replace Shaoxing wine, and use tamari to replace soy sauce.
- Prep time
- 20 min
- Cook time
- 8 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 lb (450 g) shrimp (, peeled and deveined)
- 1 tbsp Shaoxing wine
- 1/4 tsp salt
- 1/8 tsp white pepper
- 1 tbsp cornstarch
- 2 tbsp water
- 2 tbsp Chinkiang vinegar ((or rice vinegar))
- 1 tbsp Shaoxing wine
- 1 tbsp light soy sauce ((or soy sauce))
- 1 tsp dark soy sauce ((Optional) (*Footnote 1))
- 2 tbsp sugar
- 1 tsp cornstarch
- 2 tbsp peanut oil ((or vegetable oil))
- 8 dried Chinese chili peppers
- 3 clove garlic (, sliced)
- 1 tbsp minced ginger
- 1/4 tsp ground Sichuan peppercorns ((Optional))
- 4 green onion (, cut to 2” (5 cm) pieces)
- 1 red pepper (, diced)
- 1/3 cup roasted peanuts
- 2 tsp chili oil ((Optional, to add color))
Instructions
- 1
Combine shrimp, Shaoxing wine, salt, white pepper and cornstarch in a medium-sized bowl. Mix well and marinate for 10 minutes while preparing other ingredients.
- 2
Heat 1 tablespoon of the oil in a large skillet over medium-high heat until hot. Add marinated shrimp and spread them into a single layer. Cook for 30 seconds without touching. Then stir and cook until the surface turns opaque and shrimp have curled up. Transfer to a plate and set aside.
- 3
Turn to medium-low heat. Add the remaining 1 tablespoon oil, chili pepper, garlic and ginger. Stir fry a few times to release fragrance. Add the ground Sichuan peppercorn and give it a quick stir.
- 4
Add the green onion and bell pepper. Cook and stir for 1 minute.
- 5
Add the shrimp back. Stir the sauce again to completely dissolve the cornstarch. Pour it into the skillet. Cook and stir until the sauce has thickened.
- 6
Add the roasted peanuts and chili oil (if using). Give it a final stir and transfer everything to a serving plate. Serve hot as a main dish.