Kung Pao shrimp recipe

How to Make Kung Pao Shrimp: A Complete Guide

Kung Pao shrimp, a beloved Sichuan dish, balances spicy, savory, and slightly sweet flavors with tender shrimp and crunchy peanuts. Here’s a simple recipe to recreate it at home.

Ingredients:

- 300g large shrimp, peeled and deveined

- 2 tbsp soy sauce

- 1 tbsp Shaoxing wine

- 1 tbsp cornstarch

- 3 dried red chilies, deseeded (adjust to taste)

- 1 tbsp Sichuan peppercorns

- 5 cloves garlic, minced

- 1 cm ginger, julienned

- 1 cucumber, cubed

- 50g roasted peanuts

- 2 tbsp vegetable oil

- Sauce: 2 tbsp soy sauce, 1 tbsp vinegar, 1 tsp sugar, 1 tsp oyster sauce, 100ml water

Instructions:

1. Marinate shrimp: Toss shrimp with soy sauce, Shaoxing wine, and cornstarch; let sit for 15 minutes.

2. Make sauce: Mix all sauce ingredients in a bowl; set aside.

3. Stir-fry: Heat oil in a wok over high heat. Add Sichuan peppercorns and dried chilies; stir-fry until fragrant (30 seconds).

4. Add aromatics: Toss in garlic and ginger; stir-fry until golden.

5. Cook shrimp: Add shrimp; stir-fry until pink (2-3 minutes). Remove and set aside.

6. Combine: Return shrimp to the wok, add cucumber and sauce; stir-fry until sauce thickens (1 minute).

7. Finish: Turn off heat, fold in peanuts; serve hot with rice.

Tips: For extra heat, add more chilies. Substitute shrimp with chicken for a variation. Enjoy this iconic dish with its perfect harmony of textures and flavors!