Easy Kung Pao Shrimp
Kung Pao Shrimp is a traditional Sichuan dish from China, belonging to the Sichuan cuisine. It features shrimp cooked in a Kung Pao sauce, known for its slightly spicy, sweet, and tangy flavors, as well as its tender texture. It is easy to digest and enjoyed by people of all ages, making it popular among diners.
INGREDIENTS
- 400g of shrimp (or prawn)
DIRECTIONS
Prepare all the necessary ingredients.
Split open and devein 400 grams of shrimp. Shrimp that has been split and deveined looks better after frying.
Add 1 gram of salt and 15 grams of cooking wine to the prepared shrimp, mix well to marinate and remove any fishy smell.
First, prepare the spicy oil paste. Cut 15 grams of dried chili peppers into pieces and place them in a bowl. Heat 50 grams of oil until hot, then pour it over the dried chili peppers. Add 15 grams of Sichuan peppercorns and fry together until fragrant.
Prepare the garnishes: Cut 30 grams of scallions (white part) into sections, and slice 10 grams each of ginger and garlic for later use.
Prepare the Kung Pao sauce: In a bowl, combine 2 grams of white pepper powder, 1 gram of salt, 10 grams of sugar, 10 grams of light soy sauce, 5 grams of dark soy sauce, 20 grams of rice vinegar, 20 grams of cornstarch, and half a bowl of water. Stir until well mixed.
Pat dry the marinated shrimp to remove excess moisture, then coat all of them evenly with cornstarch.
Tip:Avoid drying the shrimp too much, as this makes it harder for the cornstarch to adhere. Only coat the shrimp meat; do not coat the shells. The layer of cornstarch should not be too thin or too thick; the shrimp meat should be completely coated but not overly thick with cornstarch.
Fry the coated shrimp in 200 grams of oil in a hot pan for about 20 seconds until golden brown. For optimal results, fry them again for another 5 seconds.
Pour the prepared spicy oil paste into the pan, then add the chopped scallions, ginger, and garlic. Stir-fry until fragrant.
Pour in the prepared Kung Pao sauce.
Stir-fry until the sauce thickens, then add the fried shrimp balls. Mix well to coat them with the sauce.
Add 100 grams of peanuts and stir-fry until well combined. Remove from heat and transfer to a serving dish.
Tip:
When preparing Kung Pao Shrimp, handling the peanuts is crucial. Because peanuts contain a lot of oil, they should be slowly roasted over low heat to ensure even heating, achieving a beautiful color and a crispy texture.