Kung Pao Shrimp (Kung Pao Prawn)
Kung Pao Shrimp developed from traditional Chinese kung Pao Chicken has a spicy yet slightly sweet taste.
Servings 2
Calories 543kcal
Ingredients
- 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
Stir-fry sauce
- 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
Shrimp Marinating
- 1 tbsp. light soy sauce
- 1/8 tsp. ground pepper
- 1/8 tsp. salt
- 1 tsp. cornstarch
Instructions
Marinating the shrimp
- Marinate the shrimp with light soy sauce, dark soy sauce, white pepper, salt and cornstarch. Set aside.
Prepare the sauce
- Mix all the ingredients for kung pao sauce in a small bowl.
Stir frying
- 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.
- 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.
- Stir the kung pao sauce first and then pour it. Let the sauce heat for around 10 seconds.
- Add large scallions and toasted peanuts. Give everything a big stir fry and then serve immediately.
Nutrition
Calories: 543kcal | Carbohydrates: 18g | Protein: 39g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 378mg | Sodium: 3061mg | Potassium: 404mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1425IU | Vitamin C: 47.4mg | Calcium: 254mg | Iron: 4.4mg