It was two years ago when I first shared a kung pao dish. The main ingredient was chicken and it has become a popular dish not only with my family but also with some of my friends. Just this weekend, I made a shrimp version of it. Although it uses different ingredients for its sauce, it still uses dried chillies and roasted peanuts, ingredients that a typical kung pao dish is famous for. This dish is easy to make; it was ready in 25 minutes. Just like any other seafood dishes, this kung pao shrimp was a hit with my family. It is definitely a keeper. Enjoy!
KUNG PAO SHRIMP
PREP TIME
15 mins
COOK TIME
10 mins
TOTAL TIME
25 mins
Serves: 3-4 servings
INGREDIENTS2 tbsp vegetable oil
1-inch piece ginger, peeled and thinly sliced
1 small onion, quartered
1small green bell pepper, cut into strips
8-10 mini dried red chilies or to taste
1 lb large shrimps, peeled and deveined
⅓ cup roasted peanuts
2 green onions, chopped
Sauce:
2 tbsp soy sauce
2 tbsp sweet soy sauce ( I used ABC Kecap Manis)
½ tsp cornstarch
4 tbsp water
½ tsp sesame oil
⅛ tsp white pepper
½ tsp apple cider vinegar or rice vinegar
½ tsp sugar
1-inch piece ginger, peeled and thinly sliced
1 small onion, quartered
1small green bell pepper, cut into strips
8-10 mini dried red chilies or to taste
1 lb large shrimps, peeled and deveined
⅓ cup roasted peanuts
2 green onions, chopped
Sauce:
2 tbsp soy sauce
2 tbsp sweet soy sauce ( I used ABC Kecap Manis)
½ tsp cornstarch
4 tbsp water
½ tsp sesame oil
⅛ tsp white pepper
½ tsp apple cider vinegar or rice vinegar
½ tsp sugar
INSTRUCTIONS
In a bowl, combine all sauce ingredients; set aside.
Place a skillet or wok over high heat. Add oil, swirling to coat sides. Add ginger; stir-fry for a few seconds. Add onion, green pepper, and dried red chilies. Stir-fry for 2 minutes or until vegetables are soft and chilies are fragrant.
Add shrimps and roasted peanuts; keep stirring until shrimps are almost cooked.
Give the sauce a quick stir and then add into the wok, stirring until sauce boils and thickens. Add green onions and stir to coat.
Serve with steamed rice.
Enjoy!
Place a skillet or wok over high heat. Add oil, swirling to coat sides. Add ginger; stir-fry for a few seconds. Add onion, green pepper, and dried red chilies. Stir-fry for 2 minutes or until vegetables are soft and chilies are fragrant.
Add shrimps and roasted peanuts; keep stirring until shrimps are almost cooked.
Give the sauce a quick stir and then add into the wok, stirring until sauce boils and thickens. Add green onions and stir to coat.
Serve with steamed rice.
Enjoy!
Source link from : https://salu-salo.com/kung-pao-shrimp/
