Kung Pao Shrimp
A take-out favourite, the Szechuan Kung Pao is more commonly a chicken dish but this westernized shrimp version is sure to satisfy your taste buds.
Walking through Chinatown in most major western cities is like a detour to the far east. There is a sensory overload: overlapping signs in Chinese and English compete for your attention with vivid colours. There’s a din of street noise, oriental music, and intense aromas as you pass the restaurants and markets. Find the perfect little bustling spot that serves your favourite Szechuan dishes, spiced the way you like it, and you’re on cloud nine.
For those times when the weather sucks or the trek down town is out of the question, try this recipe and you’ll have your guests thinking you picked up Chinese take-out.
- ½ green pepper, chopped
- ½ cup roasted peanuts or cashews, whole or chopped
- ¼ cup peanut oil
- 12-16 large shrimp, raw, peeled and deveined
- 3 garlic cloves, minced
- 3 green onions, chopped
- 1 tsp fresh ginger, peeled, minced
- ½ cup water
- 1 tbsp soy sauce
- 2 tsp cider vinegar
- 1 tsp chili paste (sabal or sriracha sauce)
- 1 tsp sugar
- 2 tsp corn starch
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Heat the oil in a wok and stir fry the green pepper for about 2 minutes.
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Add the nuts and continue stir frying until the peppers are tender, remove peppers and nuts from the wok and pour into a bowl with a lid to keep warm
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If needed, add a little more oil to the wok and fry the shrimp for about 1 minute
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Add the garlic, onions and ginger and stir fry with the shrimp for another 2 minutes
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Remove all ingredients from the wok and transfer to the bowl with the peppers and nuts
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In a bowl or measuring cup, stir together all of the sauce ingredients until the starch and sugar have dissolved
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Add the sauce ingredients to the wok and cook on medium high, stirring frequently until sauce has thickened
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Return all other ingredients to the wok to heat and coat with the sauce.
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Serve immediately
