Kung Pao Shrimp

It was two years ago when I first shared a kung pao dish. The main ingredient was chicken and it has become a popular dish not only with my family but also with some of my friends. Just this weekend, I made a shrimp version of it. Although it uses different ingredients for its sauce, it still uses dried chillies and roasted peanuts, ingredients that a typical kung pao dish is famous for. This dish is easy to make; it was ready in 25 minutes. Just like any other seafood dishes, this kung pao shrimp was a hit with my family. It is definitely a keeper. Enjoy!

Kung Pao Shrimp

 

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

Author: Liza A

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

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