| Prep: 20 mins | Cook: 15 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 375 | 24g | 3g | 24g |
| sugars | fibre | protein | salt |
| 8g | 4g | 29g | 1.57g |
Why I Love Chinese Kung Pao Shrimp
While I am known for my West Coast influenced recipes, one of my favorite dishes that truly fills me with joy is the delectably spicy Kung Pao Shrimp, a classic Chinese delicacy. This delightful dish is a perfect blend of flavor and texture that elevates every dining experience. A hint of California influences my variation, making it a healthier, vibrant, and equally delicious version of the original.
A Flavorful Confluence
The magic of Kung Pao Shrimp lies in its perfect marriage of ingredients. Each component, from the succulent shrimp to the crunchy peanuts and the spicy Szechuan peppercorns, plays a crucial role in bringing about a symphony of flavors that dance on your palate. It reminds me of the colorful salads we love in California, every ingredient in harmony, yet each maintaining its identity. Inspired by one of my favorite chefs, Martin Yan, I tweaked this recipe, dialing back the heat and upping the freshness to make this dish my own.
Shared Joy is Double Joy
What’s cooking if not shared? Kung Pao Shrimp reminds me of big family dinners with my three beautiful children. Its preparation is like a mini family project, each one of us has a task – peeling the shrimp, dicing the bell peppers, or whisking the sauce. It pairs beautifully with Jasmine Rice or Sesame Noodles, making it a complete, balanced meal that encapsulates my love for a fusion of flavors and health-conscious cooking.
To all you gourmet lovers out there, I invite you to try this Kung Pao Shrimp recipe that combines my love for healthy ingredients, flavorful combinations, and the cherished ritual of cooking together as a family. Here’s to tantalizing taste buds and creating beautiful memories around the dining table.
What You’ll Need
- 1.5 lbs Shrimp, peeled and de-veined
- 1 cup Roasted unsalted peanuts
- 2 Green onions, chopped
- 1 Red bell pepper, diced
- 1 Yellow bell pepper, diced
- 3 tablespoons Vegetable oil
- 10 Dried red chili peppers
- 1/2 teaspoon Sichuan peppercorns
- 6 cloves Garlic, minced
- 1 inch piece Fresh ginger, peeled and finely grated
- 1 tablespoon Rice wine
- For the sauce:
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Hoisin sauce
- 2 teaspoons Cornstarch
- 1 teaspoon Sugar
- 1/2 teaspoon Chinese black vinegar (or substitute with balsamic vinegar)
- 1/2 cup Water
Method
Step One
First, prepare the sauce. In a small bowl, whisk together the low-sodium soy sauce, Hoisin sauce, cornstarch, sugar, Chinese black vinegar (or balsamic vinegar substitute), and water. Set this aside for later use.
Step Two
Heat a wok or large frying pan over medium heat and add the vegetable oil. Once the oil is hot, add Sichuan peppercorns and dried red chili peppers. Stir-fry them for about 1 minute until they become fragrant, then remove and discard them.
Step Three
Increase the heat to high and add the shrimp to the wok or pan. Stir-fry them until they turn pink – this should take about 2 minutes. Remove the shrimp and set them aside.
Step Four
In the same wok or pan, add minced garlic, grated ginger and chopped green onions. Stir-fry these for about 30 seconds until they become fragrant.
Step Five
Add diced red and yellow bell peppers to the wok or pan and continue stir-frying for another 2 minutes.
Step Six
Return the cooked shrimp to the wok or pan and add the roasted peanuts. Stir well to combine all the ingredients.
Step Seven
Finally, stir in the previously prepared sauce along with a tablespoon of rice wine. Continue stir-frying everything until the sauce thickens – this should take about 1-2 minutes.
Once the sauce has thickened and coats the shrimp and peppers evenly, remove from heat. Your Kung Pao Shrimp is ready to be served.
