kung pao shrimp (宫保虾)

The Kung Pao Shrimp is actually based on Kung Pao Chicken, but the ingredients have been slightly changed. As for the taste, of course it is very delicious.

What is kung pao shrimp

The term Kung Pao literally means “pepper pot” or “hotpot” in Cantonese. This dish originated from China and has become very popular around the world. In the United States, it was introduced in the 1970s and became a staple of American cuisine.

Kung Pao Shrimp is a spicy stir fry dish that consists of shrimp, vegetables, peanuts, and red peppers.

Kung Pao Shrimp is one of the most common varieties of this dish. It can be found at many restaurants across America.

kung pao shrimp Recipe

Ingredients:

Tips & Variations

1. If you are afraid of trouble, you can directly buy the cleaned frozen shrimp.

2. Boil the shrimp, it is roughly mature.

3. The ratio of sauce and seasoning needs to be determined according to your own taste.

4. If you buy fresh shrimp and come back and handle it yourself , you may encounter the situation that the shrimp shell is too soft to peel.

5. Here is a little trick to help you peel shrimp quickly: put the shrimp in the refrigerator for half an hour, and when the shrimp is slightly hard, the shell can be easily broken.

How to make kung pao shrimp

1. Ingredients: 15 prawns, 10 grams of white onion, 10 grams of soy sauce, 10 grams of rice wine, 10 grams of sugar, 10 grams of lemon juice, 20 grams of tomato sauce, 20 grams of red peppers, 20 grams of yellow peppers, 20 grams of cashews, 20 grams.

2. Red and yellow pepper cutting hob.

3. Remove the head, tail, shell, and back of the river prawns and remove the shrimp line.
» If you are afraid of trouble, you can directly buy the cleaned frozen shrimp.

4. Boil the water in the pot, add the shrimp, blanch for 15 seconds, remove and drain the water for later use
» Blank the shrimp, it is roughly mature

5. Lemon juice, sugar, rice wine, light soy sauce and stir into sauce.
» You can also use vinegar instead of lemon juice.
» The ratio of sauce and seasoning, which needs to be determined according to your own taste.

6. Pour oil in the pan, heat it to 60% hot, pour in the tomato sauce, stir fry evenly.

7. Pour in shrimp, scallion white, red pepper, yellow pepper, stir fry evenly.

8. Pour in the prepared sauce and stir fry quickly.

9. Cook until the sauce thickens.

10. Serving.

11. The smooth and delicious shrimp, crispy cashew nuts, and the slightly sweet and sour Kung Pao sauce make every bite unstoppable!

Kung Pao Shrimp (宫保虾)

The term Kung Pao literally means “pepper pot” or “hotpot” in Cantonese. This dish originated from China and has become very popular around the world. In the United States, it was introduced in the 1970s and became a staple of American cuisine. Kung Pao Shrimp is a spicy stir fry dish that consists of shrimp, vegetables, peanuts, and red peppers. Kung Pao Shrimp is one of the most common varieties of this dish. It can be found at many restaurants across America.

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 22 minutes mins

Course Main Course

Cuisine Chinese

Servings 4

Calories 543 kcal

Ingredients

  

• 350 grams River shrimp
• 10 grams Green Onion
• 1 tablespoon Soy sauce
• 1 tablespoon Rice wine
• 1 teaspoon Sugar
• 2 tablespoons Lemon juice
• 2 tablespoons Ketchup
• 2 teaspoons Red pepper
• 2 teaspoons Yellow pepper
• 20 grams Cashew

Instructions

 

• If you are afraid of trouble, you can directly buy the cleaned frozen shrimp.
• Boil the shrimp, it is roughly mature.
• The ratio of sauce and seasoning needs to be determined according to your own taste.
• If you buy fresh shrimp and come back and handle it yourself , you may encounter the situation that the shrimp shell is too soft to peel.
• Here is a little trick to help you peel shrimp quickly: put the shrimp in the refrigerator for half an hour, and when the shrimp is slightly hard, the shell can be easily broken.
• How to make kung pao shrimp
• Ingredients: 15 prawns, 10 grams of white onion, 10 grams of soy sauce, 10 grams of rice wine, 10 grams of sugar, 10 grams of lemon juice, 20 grams of tomato sauce, 20 grams of red peppers, 20 grams of yellow peppers, 20 grams of cashews, 20 grams.
• Red and yellow pepper cutting hob.
• Remove the head, tail, shell, and back of the river prawns and remove the shrimp line.
• » If you are afraid of trouble, you can directly buy the cleaned frozen shrimp.
• Boil the water in the pot, add the shrimp, blanch for 15 seconds, remove and drain the water for later use
• » Blank the shrimp, it is roughly mature
• Lemon juice, sugar, rice wine, light soy sauce and stir into sauce.
• » You can also use vinegar instead of lemon juice.
• » The ratio of sauce and seasoning, which needs to be determined according to your own taste.
• Pour oil in the pan, heat it to 60% hot, pour in the tomato sauce, stir fry evenly.
• Pour in shrimp, scallion white, red pepper, yellow pepper, stir fry evenly.
• Pour in the prepared sauce and stir fry quickly.
• Cook until the sauce thickens.
• Serving.
• The smooth and delicious shrimp, crispy cashew nuts, and the slightly sweet and sour Kung Pao sauce make every bite unstoppable!

Notes

When buying shrimp, choose shrimp with complete body, dense carapace, clear and distinct shell, firm muscles, elastic body, and dry and clean surface. As for the loose flesh, reddish color and fishy smell, it is not fresh enough shrimp and should not be eaten.

Shrimp whose head and body are closely connected are fresher.

Keyword Kung Pao Shrimp