This Kung Pao Shrimp is developed from authentic Sichuan style Kung Pao Chicken with a slightly spicy and sweet taste.
If you ever eat the most famous Chinese Sichuan dish—Kung Pao Chicken, I guess you love the taste of the sauce used in the recipe. Kung pao sauce is firstly used in the famous Kung Pao Chicken and then further developed into a type of flavor in China which can be used in many other recipes. The development process of the special kung pao taste is quite similar with Chinese garlic sauce.
When we get a closer looking on those two types of sauces, then we might find there are some similarities between the ingredients used in Kung Pao sauce and Chinese garlic sauce. The basic garlic, scallion and ginger are the same. Both vinegar and sugar are used. And chili peppers are used too! Then what’s the difference between the two sauces?
I will love to explain the two sauces a little bit more.
The condiments used in the two sauces are quite similar however there are some big differences.
Firstly the peppers used are different. In Kung Pao dishes, dried peppers are used to create a strong spicy taste while pickled red peppers are used in Chinese garlic sauces. There is a strong sweet and sour taste with a mild spicy taste in Chinese garlic sauce. While Kung Pao sauce has a strong spicy taste with a mild sweet and sour taste.
Besides, most of the kung pao dishes requires roasted peanuts or deep-fried peanuts. For vegan or vegetarians, use tofu or eggplant to replace the meat ingredient.
Other Kung Pao sauce recipes
Now we come to this Kung Pao shrimp. I use fresh shrimp and peeled. This process is a little bit time-consuming. If you are in hurry, you can use frozen Prawn.
Then we begin to deep-fry the peanuts. Roasted peanuts can be used directly. For the instruction about how to deep-fry the peanuts, check here.
Then shrimp should be stir-fry quickly. In this process, we need to add a little bit more oil.
- 16 ounces fresh shrimp or 8 oz. frozen prawn
- 3 tablespoons peanuts oil
- 1 green pepper sliced
- 3 gloves garlic, minced
- 1 inch root ginger sliced
- 1 scallion sliced
- 1 tablespoon roasted peanuts
- 3~5 dried chili peppers
- 1 tablespoon light soy sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons sugar
- 1 teaspoon cornstarch
- 2 teaspoons black vinegar
- 1 teaspoon sesame oil
- 1 tablespoon chicken stock or water
- Peel the fresh shrimp and then cut trail and head. Or unfreeze the frozen prawn.
- Prepare a small bowl; add all the ingredients for stir-fry sauce. Set aside.
- Heat up cooking oil in pan; add the shrimp in when you can see the waves on the surface. Do a few quick fry and move the shrimp out.
- Leave some oil in pan after removing the shrimps out. Add garlic, ginger, and scallions to stir-fry around ½ minute until aroma and then add dried chili pepper to continue cooking for 30 seconds.
- Add green peppers slice to cook until soft. Return shrimps in and pour in the stir-fry sauce. Mix well.
- Add roasted peanuts in. Turn off the fire and transfer to serving plate.