Kung Pao Shrimp
Mouth watering shrimp are combined with bell peppers, celery, cashews, ginger and garlic in a spicy, sweet and savoury Szechuan sauce.
Servings 4
Calories 281kcal
Ingredients
Stir Fry
- 1 green pepper, diced
- 1 red bell pepper diced
- 2 ribs celery diced
- ½ cup cashews, whole
- ¼ cup peanut oil
- ¾ lb large shrimp (340g prawns), raw, peeled and deveined, (preferably brined)
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, peeled, minced
- 1 tbsp Szechuan pepper (optional)
- 1 green onion, chopped for garnish
Szechuan Sauce
- 1 cup water
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sambal oelek (chili paste) or to taste
- 1 tbsp sugar
- 1 tbsp corn starch
Instructions
- In a bowl or large measuring cup, stir together all of the sauce ingredients until the starch and sugar have dissolved. Set aside.
- Heat the oil in a wok or large pan and stir fry the bell peppers and celery are tender(about 5 minutes).
- Add the cashews and continue stir frying for an extra minute, then transfer the peppers, celery and cashews to a dish with a lid to keep warm.
- If needed, add a little more oil to the wok and fry the shrimp for about 1½ to 2 minutes per side (3-4 minutes total). They are cooked when they become opaque and their internal temperature reaches 145℉. Transfer the cooked shrimp to the dish with the other ingredients.
- Add the garlic and ginger to the pan and heat for about 30-60 seconds.
- Add the sauce mixture to the pan and cook on medium high, stirring frequently until sauce has thickened.
- Return all other ingredients to the pan to heat and coat with the sauce.
- Garnish with the green onions and serve immediately.
Notes
Adjust the amount of chili paste according to your preferred degree of spiciness. As it is here, the heat level is considered medium. Chopped Thai chili peppers may be substituted for the chili paste.
Serve with plain steamed rice or jasmine rice. Garnish with chopped green onions.