I love spicy food and I enjoy eating shrimps and peanuts. So it was just right for me to try out a recipe that have both ingredients. Plus, it’s chinese food, my favorite cuisine! Today, I’m sharing my version of Kung Pao Shrimp!
The Kung Pao Shrimp I cooked looked a bit dark but the taste was yum! I didn’t mind the large amount of dried chili peppers as the more spicy this dish is, the better! As I cook more and more dishes with Sichuan Peppercorn, I appreciate this spice as it levels up the flavor of the dish. It doesn’t take long to cook this dish as well 🙂
Kung Pao Shrimp
Ingredients
Shrimp Marinade
- 1.5 tbsp soy sauce
- 1/8 tsp black pepper
- 1 tsp cornstarch
Kung Pao Sauce
- 1.5 tbsp soy sauce
- 1 tbsp black vinegar
- 2 tsp corn starch
- 1 tsp sesame oil
- 1/2 tsp salt
- 2 tbsp water
- 1 tsp sugar
Main Ingredients
- 1/4 kilo small shrimps shell removed, cut a small line at the back of the shrimp
- 3 tbsp olive oil
- 1 thumb ginger peeled and chopped
- 4 cloves garlic minced
- 1 tsp sichuan peppercorn
- 12 pieces dried chili pepper sliced into half
- 1 piece red bell pepper cubed
- 1 piece green bell pepper cubed
- 5 stalks green onions chopped
- 1/4 cup roasted peanuts
Instructions
-
Marinate the shrimps by putting the shrimps on the shrimp marinade for about 15 minutes.
-
Mix all ingredients of the Kung Pao sauce. Set aside.
-
In a wok, heat oil over medium heat.
-
Add ginger, garlic, sichuan peppercorn and dried chili peppers into the wok. Cook until aromatic.
-
Add marinated shrimps and cook for 1 minute.
-
Add bell peppers and green onions. Continue cooking until bell peppers are cooked.
-
Add kung pao sauce and roasted peanuts. Mix all ingredients together.
-
Serve and enjoy!
Recipe Notes
Inspired by China Sichuan Food.
Leave a Reply