When you think of China, you think Kung Pao! This Kung Pao Shrimp recipe will make a restaurant quality signature dish easy for anyone to enjoy at home!
All countries have the signature dish that they are well known for around the world. Italy and its spaghetti; Korea with its spicy cabbage; Japan known for sushi; Thailand with Tom Yum Kung seafood soup; America and hamburgers; India, curry rice…
For China, this is kung pao chicken. When I first learned to cook, one of my friends told me that I must learn the kung pao chicken dish, which is the representative of our Chinese cuisine. It has been popular in Asia since the 1920s and has spread to every corner of the world, being well received.
Where there is a Chinese restaurant, there is almost ALWAYS kung pao chicken on the menu. Although this is a famous dish in restaurants, many people have already cracked the mystery of making this, so it has entered the home kitchen.
When talking about kung pao dishes, the first kind that comes to mind is with chicken. However, there are many other popular versions of this dish, such as kung pao shrimp, kung pao tofu, kung pao waist flower, kung pao oyster mushroom, etc; there are many ways to enjoy this immensely popular dish.
What is kung pao shrimp?
When making different versions of this dish- the heat is at different levels, and the seasoning will be slightly different. The biggest feature of kung pao dish is its unique appearance. It is bright red, but not overly spicy, sweet and savory, with tender meats. And kung pao shrimp is one of the dishes in China.
If you are preparing dishes for New Year’s Eve, the best version is kung pao shrimp. From North to South, thousands of households will have this at their feast!
Making a large meal can be daunting, so I am here to share my version of this dish that anyone can make. You can also make this in as little as 5 minutes just by making the kung pao sauce in advance.
kung pao Sauce-
- 1) 3 dried red peppers
- 2) Warm water
- 3) 1tsp Sichuan Peppercorn
- 4) 5g garlic (cut into small pieces)
- 5) 1Tbsp Fermented rice wine
- 6) 2 Tbsp of pork broth or clear water
- 7) ½ Tbsp light soy sauce
- 8) 1/2 tsp of sugar
- 9) 1 or 2 Green onions
- 10) 1tsp Water/starch mixture
- 1) 200g Shrimp
- 2) 1/2 egg white
- 3) 2 Tbsp of dry starch
- 4) 80g of Peanuts
- 5) 20g of Peas
- 6) 40g of Onion
- 1) ½ tsp Sichuan Peppercorn
- 2) 1 Tbsp of dried red peppers
- 3) A small amount of light Soy sauce
- 4) 1 tsp Rice vinegar
- 5) Salt to taste
How to make kung pao shrimp?
How to make Kung pao sauce.
Step 1. The dried red pepper is soaked in warm water for 10 minutes, and then drain the water. Heat the oil in the wok on medium heat, and add the peppers
Step 2. Then pour in the Sichuan Peppercorn and minced garlic.
Step 3. Add Fermented rice wine, pork broth or water, and light soy sauce.
Step 4. Pour in sugar.
Step 5. Add water/starch mixture, mix together and turn off the heat.
Step 6. Put the sauce into a small bowl and sprinkle a little green onion. Kung pao sauce is ready!
Step 7. The shrimp are shelled with the tail left on.
Step 8. Use a knife to cut down the back of the shrimp and remove the vein.
Step 9. Use kitchen paper towel to dry the surface of moisture.
Step 10. Add egg white and dry starch to the shrimp and mix it.
Step 11. Heat oil in a pan. When the oil rises to 50% or 60% heat (about 150 degrees), the shrimp added.
Step 12. After about 7 or 8 seconds, the shrimp will be slightly colored, take out for later use.
Step 13. Peanuts are also fried in hot oil briefly, and when you see most of them are cooked, take them out.
Step 14. Heat a little bit of base oil in a clean pan, stir fry the Sichuan Peppercorn and dry peppers, and pour in the kung pao sauce to boil.
Step 15. When the sauce in the pan is thickened, add the shrimp, peas and green onions and mix well.
Step 16. Add a little bit of fresh soy sauce, add the fried peanuts, pour the rice vinegar along the side of the pan and add a little salt.
1. Why is rice vinegar added along the side of the pan at the very end? It quickly heats up the vinegar and adds just a hint of taste without it being overpowering.
2. The reason for soaking the dried red pepper beforehand is that it is much easier to cook without them turning pasty.
3. When cooking the peanuts, you only need to make sure most of them are cook, as they will continue to cook after you take them out of the oil.
4. It is always best to buy fresh shrimp. Although frozen shrimp will taste similar, the loss of nutrients is much greater after it is frozen.
5. You don’t want shrimp that is too big. If it is, it’s harder to cook thoroughly and in conjunction with all the other ingredients.