Kung Pao Shrimp is a traditional and famous Chinese cuisine. It is simple and delicious, and it is a good meal. Shrimp is rich in nutrients, containing several times as much as fish, eggs and milk. Its meat is soft and easy to digest. It is an excellent food for people who are weak and need to be nursed after an illness.
What is Kung Pao Shrimp?
Kung Pao Shrimp belongs to the kind of Kung Pao dish and is Sichuan cuisine.
The main material of Kung Pao shrimp is shrimp meat. The accessories include starch, pepper, dried red pepper, egg white, onion, ginger, garlic and so on.
Is Kung Pao Shrimp Healthy?
In general, the nutrient richness of shrimp is an excellent food for the human body. Shrimp meat is rich in magnesium, which can protect the cardiovascular system.
It can reduce the blood cholesterol level, prevent arteriosclerosis, and also expand the coronary artery, which is beneficial to prevent hypertension and myocardial infarction. Shrimp is rich in calcium and magnesium, and it has a strong effect on lactation, which is especially beneficial for pregnant women.
Besides, scientists at Osaka University in Japan recently discovered that astaxanthin in shrimp helps eliminate the “time difference” caused by jet lag.
Although shrimp contain rich nutrients such as protein and calcium, you should still pay attention to that shrimp can not eat with some certain fruits.
If you eat them with fruits containing citric acid (such as grapes, pomegranates, hawthorn, persimmons), not only will the nutritional value of the protein be reduced, but the combination of tannic acid and calcium ions will form an insoluble conjugate that will irritate the stomach.
This can easily cause discomforts in the human body, such as vomiting, dizziness, nausea and abdominal pain and diarrhea. The time to eat shrimp should be at least 2 hours away from the time of eating these fruits.
How to choose fresh shrimp
1. The whole shrimp is complete
2. The shrimp shell is dense, clear and distinct
3. The meat of the shrimp is firm and elastic.
In general, the fresh shrimp head is tightly connected to the body.
How to peel and devein shrimp:
Shrimp is a kind of food that we often eat in our home. It tastes delicious. But the shrimp has a shrimp line on the back. It is the intestine of the shrimp. It has a lot of dirty things that may cause a bitter taste and needs to be removed.
It would take a certain amount of time to peel the shrimp line, and the shell of the shrimp is almost destroyed after being peeled off. Here are a few simple ways to get to the shrimp line quickly and keep the shrimp intact.
The shrimp line is on the back of the shrimp. We count the third joint of the shrimp from the head of the shrimp, then insert a toothpick and pick the shrimp line with a single tap, which is simple and fast.
Besides, the shrimp line can be pulled out without the aid of a toothpick. Hold the shrimp in one hand and hold the shrimp head in another hand, and then pull the shrimp line out of the shrimp head. In just a few seconds, you can remove the shrimp line.
Kung Pao Shrimp Recipe:
You’ll need:
250g shrimp
4 dried chili pepper
1 tablespoon cooking wine
1 teaspoon Sichuan peppercorn
1/3 teaspoon pepper
1/2 teaspoon salt
1 teaspoon almonds
1 green onion, chopped
1 tablespoon garlic, finely minced
1 tablespoon ginger, finely minced
For the sauce:
2 tablespoons light soy sauce
2 tablespoons sugar
1 tablespoon vinegar
1/2 teaspoon sesame oil
1 teaspoon starch
How to make Kung Pao Shrimp
1. Mix the shrimp, cooking wine, salt, pepper and starch in a bowl. Set aside and marinated it for a while.
2. Mix the light soy sauce, sugar, vinegar, starch, water and sesame oil in a bowl to make the sauce.
3. Heat a wok with oil, and stir-fry Sichuan peppercorn and dried chili pepper until fragrant.
4. Add the shrimp in the wok and stir-fry until it cooked. Add green onion, ginger and garlic in the wok and stir-fry for a few times.
5. Pour the sauce and stir-fry until the shrimp covered with a thin layer sauce.
6. Add the almonds in the wok and mix well. Transfer it on a plate and serve.
Kung Pao Shrimp cooking Tips:
1. After Kung pao shrimp has been fried to the taste, add vinegar along the wall of the wok and stir-fry 2-3 times. Then turn off the fire. This will make the dish tastes rich in flavor.
2. Dried red pepper can be soaked in water for a while: Because the dry chili pepper is easy to paste when stir-frying it under high heat, it is recommended that beginners could soak them in warm water for a while before stir-fry it.
Kung Pao Shrimp
Ingredients
- 250g shrimp
- 4 dried chili pepper
- 1 tablespoon cooking wine
- 1 teaspoon Sichuan peppercorn
- 1/3 teaspoon pepper
- 1/2 teaspoon salt
- 1 teaspoon almonds
- 1 green onion chopped
- 1 tablespoon garlic finely minced
- 1 tablespoon ginger finely minced
For the sauce:
- 2 tablespoons light soy sauce
- 2 tablespoons sugar
- 1 tablespoon vinegar
- 1/2 teaspoon sesame oil
- 1 teaspoon starch
Instructions
- Mix the shrimp, cooking wine, salt, pepper and starch in a bowl. Set aside and marinated it for a while.
- Mix the light soy sauce, sugar, vinegar, starch, water and sesame oil in a bowl to make the sauce.
- Heat a wok with oil, and stir-fry Sichuan peppercorn and dried chili pepper until fragrant.
- Add the shrimp in the wok and stir-fry until it cooked. Add green onion, ginger and garlic in the wok and stir-fry for a few times.
- Pour the sauce and stir-fry until the shrimp covered with a thin layer sauce.
- Add the almonds in the wok and mix well. Transfer it on a plate and serve.
This is my favorite Chinese snack! I’m looking forward to seeing more like it.
Just wanted to tell you how much I loved your recipe! I’ve made it twice now and it tastes just as good if not better than store bought! Thank you so much!