Kung Pao Shrimp (宫爆虾球)
User Reviews
5
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Prep Time
20 mins
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Cook Time
8 mins
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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)
Description
This Kung Pao Shrimp recipe begins by marinating peeled and deveined shrimp with Shaoxing wine, salt, white pepper, and cornstarch for a short time to add flavor and develop a light coating. The shrimp are then cooked in hot oil until just opaque and curled, creating a tender texture.
A stir-fry base of dried chili peppers, sliced garlic, minced ginger, and optional ground Sichuan peppercorn is cooked to release aroma and a complex spicy aroma. Green onion and diced red bell pepper add freshness and mild sweetness. The shrimp are returned to the pan, and the sauce made from soy sauce, Chinkiang vinegar, Shaoxing wine, sugar, and cornstarch (to thicken) is added and cooked until glossy and coats all ingredients.
Roasted peanuts contribute crunch and nutty flavor, while chili oil (optional) adds color and subtle heat. The dish balances bold, spicy, tangy, and savory flavors with varied textures. Dark soy sauce is optional for deeper color and a hint of caramelization.
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 soy sauce or soy sauce, light
- 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 chili pepper Chinese variety
- 3 cloves garlic , sliced
- 1 tablespoon ginger minced
- 1/4 teaspoon Sichuan peppercorn Optional, ground
- 4 green onion , cut to 2” (5 cm) pieces
- 1 red pepper , diced
- 1/3 cup peanuts roasted
- 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 adds a deeper brown color and mild caramel flavor; it can be omitted if unavailable.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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