Kung Pao Shrimp (宫爆虾球)
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
28 mins
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Servings
4 servings
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Calories
312 kcal
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Course
Main Course
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Cuisine
Chinese
Kung Pao Shrimp (宫爆虾球)
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Authentic tasting kung pao shrimp featuring tender juicy shrimp cooked with a spicy, sweet, sour and savory sauce with crunchy pepper and peanuts. Colorful, satisfying, and bursting with well-balanced spiciness, it is the dish you need to whip up for dinner tonight! {Gluten-Free adaptable}To make the dish gluten-free, use rice vinegar instead of Chinkiang vinegar. Use dry sherry to replace Shaoxing wine, and use tamari to replace soy sauce.
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Ingredients
Marinade
- 1 lb (450 g) Shrimp , peeled and deveined
- 1 tablespoon Shaoxing wine
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1 tablespoon cornstarch
Sauce
- 2 tablespoons water
- 2 tablespoons Chinkiang vinegar (or rice vinegar)
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce (or soy sauce)
- 1 teaspoon dark soy sauce (Optional) (*Footnote 1)
- 2 tablespoons sugar
- 1 teaspoon cornstarch
Stir fry
- 2 tablespoons peanut oil (or vegetable oil)
- 8 dried Chinese chili peppers
- 3 cloves garlic , sliced
- 1 tablespoon minced ginger
- 1/4 teaspoon ground sichuan peppercorns (Optional)
- 4 green onion , cut to 2” (5 cm) pieces
- 1 red pepper , diced
- 1/3 cup roasted peanuts
- 2 teaspoons Chili oil (Optional, to add color)
Instructions
- Combine shrimp, Shaoxing wine, salt, white pepper and cornstarch in a medium-sized bowl. Mix well and marinate for 10 minutes while preparing other ingredients.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat until hot. Add marinated shrimp and spread them into a single layer. Cook for 30 seconds without touching. Then stir and cook until the surface turns opaque and shrimp have curled up. Transfer to a plate and set aside.
- Turn to medium-low heat. Add the remaining 1 tablespoon oil, chili pepper, garlic and ginger. Stir fry a few times to release fragrance. Add the ground Sichuan peppercorn and give it a quick stir.
- Add the green onion and bell pepper. Cook and stir for 1 minute.
- Add the shrimp back. Stir the sauce again to completely dissolve the cornstarch. Pour it into the skillet. Cook and stir until the sauce has thickened.
- Add the roasted peanuts and chili oil (if using). Give it a final stir and transfer everything to a serving plate. Serve hot as a main dish.
Notes
- Dark soy sauce further adds a dark brown color to the dish and a hint of caramelized taste. It’s OK to skip it.
Nutrition Information
Show Details
Serving
1serving
Calories
312kcal
(16%)
Carbohydrates
19.2g
(6%)
Protein
22.2g
(44%)
Fat
16.6g
(26%)
Saturated Fat
2.7g
(14%)
Cholesterol
167mg
(56%)
Sodium
638mg
(27%)
Potassium
346mg
(10%)
Fiber
2.1g
(8%)
Sugar
10.5g
(21%)
Calcium
99mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 312kcal | 16% |
| Carbohydrates | 19.2g | 6% |
| Protein | 22.2g | 44% |
| Fat | 16.6g | 26% |
| Saturated Fat | 2.7g | 14% |
| Cholesterol | 167mg | 56% |
| Sodium | 638mg | 27% |
| Potassium | 346mg | 7% |
| Fiber | 2.1g | 8% |
| Sugar | 10.5g | 21% |
| Calcium | 99mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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