Kung Pao Shrimp
Kung Pao Shrimp is a traditional and famous Chinese cuisine. It is simple and delicious, and it is a good meal.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
- 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
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.
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.