Kung Pao shrimp balls

How to Make Kung Pao Shrimp: A Step-by-Step Guide

Kung Pao shrimp, a spicy and savory Sichuan classic, is a crowd-pleaser with its perfect balance of heat, sweetness, and crunch. Here’s a simple yet authentic recipe to recreate this dish at home.

Ingredients:

500g large shrimp, peeled and deveined, tails left on

2 tbsp soy sauce

1 tbsp Shaoxing wine

1 tsp cornstarch

1 tbsp vegetable oil

3 dried red chilies (adjust to taste)

1 tbsp Sichuan peppercorns

3 cloves garlic, minced

1 piece ginger (size of a thumb), julienned

1 green onion, chopped

50g roasted peanuts

1 bell pepper, cut into chunks

1 tbsp sugar

1 tbsp soy sauce

1 tsp black vinegar

1 tsp sesame oil

Instructions:

1. Marinate the shrimp: In a bowl, toss shrimp with 1 tbsp soy sauce, Shaoxing wine, and cornstarch. Let sit for 15 minutes.

2. Prepare the sauce: Mix 1 tbsp soy sauce, sugar, black vinegar, and 2 tbsp water in a small bowl. Set aside.

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

4. Cook shrimp: Add shrimp in a single layer; stir-fry until pink and curled (2-3 minutes). Remove and set aside.

5. Combine: In the same wok, stir-fry bell pepper for 1 minute. Return shrimp, add sauce, and toss well. Add peanuts and green onions; cook for 30 seconds. Drizzle with sesame oil.

6. Serve: Immediately over steamed rice.

Tips: For extra heat, add a pinch of chili powder. Adjust the sauce’s saltiness to your taste. Enjoy this flavorful dish with its crispy shrimp and nutty crunch!