Kung Pao Shrimp
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 servings
 
Ingredients
  • 2 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
Instructions
  1. In a bowl, combine all sauce ingredients; set aside.
  2. 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.
  3. Add shrimps and roasted peanuts; keep stirring until shrimps are almost cooked.
  4. 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.
  5. Serve with steamed rice.
  6. Enjoy!
Notes
Recipe adapted: Rasa Malaysia
Recipe by Salu Salo Recipes at https://salu-salo.com/kung-pao-shrimp/